Rigatoni with Brie, Grape Tomatoes, Olives and Basil

This lovely recipe comes from Bon Appetit's Readers' Quick Recipes section, May 2007.  Very smart use of this very mild, meltable cheese.  They note that brie coats the rigatoni like a creamy pasta sauce.  Since you remove the rind for the recipe, they recommend that you place the brie in the freezer for 15 minutes before cutting off the rind.

1 12-ounce wedge of brie, rind removed and cut into 1/2-inch cubes (about 2 cups)
1 12-ounce package of cherry tomatoes, or grape tomatoes, each tomato halved
1/2 cup quartered pitted Kalamata olives
2 large garlic cloves, minced
1/4 teaspoon (generous) dried crushed red pepper
1 cup (packed) fresh basil leaves,coarsely chopped, plus sprigs for garnish

3/4 pound rigatoni

Off heat, place cheese, tomatoes, olives, garlic and crushed red pepper in a large skillet.  Stir, separating cheese pieces.  Mix in chopped basil.

Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to the bite.  Drain, reserving 1/2 cup pasta cooking liquid.

Add hot pasta and 1/4 cup reserved liquid to skillet with the cheese mixture.  Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved liquid by tablespoonfuls if dry, about 5 minutes.

Season to taste with salt.  Transfer to a shallow bowl.  Garnish with basil sprigs and serve.

[Image via Selezione Baladin]

Comments

[Jami Leigh]

This sounds fabulous! I haven't used Brie with pasta in the past. I can't wait to try this one.