Orecchiette with Brie, Basil and Arugula
Based on a recipe from Food52.com, this pasta dish comes together in no time and is a simple but still special way to use up the overstock of fresh tomatoes and basil that accompany summer's end. Brie adds luxurious creaminess, and arugula lends a peppery note. This one's a keeper.
Ingredients
- 8oz Brie
- 16oz Orecchiette pasta
- 2 medium tomatoes
- 3-4 cloves garlic
- 1oz Fresh Basil
- 1oz Fresh Arugula
- 2 tsp kosher salt
Instructions
- Chill your brie in the freezer for approximately 30 minutes--this makes it easier to chop.
- Start water boiling for pasta, and don't forget to salt it generously.
- While water is coming to a boil, dice tomatoes, mince garlic, and roughly chop the basil and arugula.
- Place tomatoes, garlic, basil, and arugula in a large mixing bowl and toss with salt.
- Add pasta to the boiling water.
- While the pasta is cooking, remove brie from freezer and chop into 1/2 inch pieces.
- Add brie to vegetables.
- Once pasta is al dente, strain it in a collander, remembering to reserve a cup or so of the starchy cooking water.
- Add hot pasta to the vegetables and toss. If there isn't enough sauce, add a bit of the reserved cooking water.
- Serve garnished with more fresh basil.
