Friday, August 1, 2008

Fettuccine with Fresh Tomatoes and Brie

2 T Olive Oil
4 Large Tomatoes - peeled, seeded, and chopped
1 Clove Garlic - pressed
6 oz. Brie - cubed
5 T Fresh Basil - finely chopped
1/4 t Salt
1/2 t Pepper
1 lb. Fresh Fettuccine (if you don't make your own, a box is fine!)

Saute tomatoes and garlic in olive oil 6-9 minutes. Lower the heat to medium - add the Brie. Continue cooking until the mixture is creamy. Stir in basil. Pour over cooked pasta and serve immediately.

This is seriously good stuff (and it only takes about 15 minutes prep and 15 minutes of cooking).

Full credit to Bamafam for this scrumptious recipe!

1 comment:

amy said...

Hi there!

Regarding your question on the panzenella; I just cubed the bread but next time I will lightly toast it in the oven right before tossing and serving.


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