This is the perfect time of year to make this dish, when the farmers markets are overflowing with great tomatoes.
Adapted from a similar recipe from
The Silver Palate Cookbook,
it replaces raw garlic with roasted. The mellower roasted garlic blends with olive oil, brie, basil and the juice of ripe tomatoes.
12 to 16 ounces whole wheat thin spaghetti, such as Barilla brand
6 large Roma tomatoes or 2 pints cherry or grape tomatoes
1 cup packed basil leaves
1/2 head roasted garlic (if roasting garlic for this recipe, allow for 20 minutes; may substitute 11/2 tablespoons store-bought roasted garlic
6 ounces brie, preferably at room temperature
1/4 to 1/2 cup extra-virgin olive oil
1/2 teaspoon salt (optional)
Freshly ground black pepper
1/2 cup freshly grated
Bring a large pot of salted water to a boil and cook pasta according to the package directions.
Meanwhile, coarsely chop the tomatoes and place in a large serving bowl. Stack the basil leaves neatly, then roll them tight and cut into very thin shreds; add to the bowl. Squeeze about half of the cloves from a head of roasted garlic, (or add about 11/2 tablespoon of roasted garlic) and mix well.
Tear the brie into chunks, (discarding the rind, if desired) and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste. Toss to combine, and place the bowl of sauce on a warm stove top.
Drain the pasta and add to the sauce; toss until the brie has melted. Add the Parmigiano-Reggiano cheese and toss lightly to combine. Divide among shallow bowls.