Pasta With Fresh Tomato, Roasted Garlic and Brie

13 hours ago 3

Democracy Dies successful Darkness

3.6 (93)

By Bonnie S. Benwick

This summertime pasta, adapted from "The Silver Palate Cookbook," is perfect for erstwhile farmers markets are overflowing with peak-season tomatoes. Roasting ail mellows retired its wound but preserves its signature complexity, and creamy brie adds assemblage for a luxurious weeknight meal that comes unneurotic successful small time.

Serve with a greenish salad.

Adapted from Patrice Kehoe of University Park, a finalist successful the 2008 Top Tomato Recipe Contest.

Ingredients

1/2 spoon good brackish (optional), positive much for the pasta water
12 to 16 ounces dried whole-grain bladed spaghetti
6 to 7 ample Roma tomatoes (about 2 pounds total), coarsely chopped
6 ounces brie cheese, preferably softened, rind removed, chopped oregon torn into chunks
1 cupful packed caller basil leaves, thinly sliced into ribbons (chiffonade)
1/2 caput roasted ail (see Notes and Substitutions)
1/4 to 1/2 cupful extra-virgin olive oil
Freshly crushed achromatic pepper
1/2 cupful freshly grated oregon shredded parmesan cheese, positive much for serving

Nutritional Facts

Per serving (2 ounces dried pasta)

Calories
372
Fat
14 g
Saturated Fat
7 g
Carbohydrates
45 g
Sodium
536 mg
Cholesterol
33 mg
Protein
17 g
Fiber
6 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Patrice Kehoe of University Park, a finalist successful the 2008 Top Tomato Recipe Contest.

Tested by Bonnie S. Benwick.

Published March 12, 2026