Creamy Brie & Tomato Pasta

Serves 6

Time: 1 – 8 hours

Music Selection: Bryan Adams – Everything I Do, I Do It For You

This past summer, we met up in Kelowna to celebrate Canada Day with some friends from Calgary. When we got there (it is a 9 hour drive for us), we were tired, cranky and hungry. Our friend, Maura, though, showed up with bowls and bowls of Brie, tomatoes, basil, garlic and olive oil that had been sitting for about 6 hours. She quickly boiled up some pasta and served us this delicious concoction. She told us, it was a recipe she discovered when she moved away from home to go to University – originally, a Silver Spoon recipe. We have modified it a bit, based on Maura’s good advice and our kids’ love of blue cheese. In the words of the great Bryan Adams ” I Can’t Help It, There is Nothing I Want More”….


1 lb (0.45 kg) of double or triple cream brie (we like to use ¾ lb brie and ¼ lb creamy blue cheese)

6 large roma tomatoes

2 medium cloves garlic, minced

½ cup fresh basil leaves, cleaned

½ cup olive oil


1 lb (0.45 kg) of curly pasta like rotini or fusilli


Roughly chop up the tomatoes and place in large serving bowl. Add minced garlic and basil, shred or ripped. Add the olive oil and salt/pepper. Stir and cover. Let sit for at least one hour, but it gets better with time – so you can let it sit for a good 8 hours; keep it covered at room temperature until ready to use!

In large pot with boiling salted water, cook the pasta al dente, according to package and your taste. Strain the pasta and pour the piping hot pasta on the tomato/cheese mixture. Mix it until well combined and cheese has begun to melt. Serve immediately, with shred parmesan cheese and a big green salad or lemon parmesan baked fish or Darrel’s smoked rib roast!

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