Summer Pasta

Ingredients

Summer Pasta

3-4 large ripe red tomatoes, Bradley preferred

5 cloves garlic, minced

8 oz triple cream brie cheese, torn apart

⅓ cup fresh basil, chopped

1/2 cup good EVOO

1 tsp salt

1 tsp crushed red pepper flakes or T calabrian chilis (adjusted to preference)

Pecorino Romano (for topping, optional)

Directions

2-3 hours before you are ready to eat, combine all ingredients in a bowl. Cover with a dry towel and leave to marinate at room temp or in refrigerator

About 2 hours in, check sauce for salt and adjust to taste. If needs salt, add. If too salty, add a little more tomato

Serve with freshly cooked hot pasta with freshly grated pecorino romano, fettuccine is what is shown but linguine is my favorite with this dish. Choose your favorite!

I have also used this on bread as a bruschetta and it is delish!

Notes

One of the longest standing family favorites, also great as a bruschetta! Originally made from the 1982 Silver Palate Cookbook

I have made this in a crunch, and the flavors are still good if you need to reduce the time to 20/30 minutes. But, of course, 2-3 hours on the counter or more in the fridge will be your better