Tomato Brie Pasta with Olives and Lots of Herbs
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This is a pasta that reminds me of my childhood summers. My mom used to regularly make this Silver Palate-inspired dish whenever we had a summer BBQ. The beauty of this pasta is that it celebrates very simple ingredients and allows them to shine. I’ve tinkered with the recipe over the years, and have settled on a version that uses olives, more herbs, and a variety of tomatoes. My personal favorite pasta shape to use for this dish is rigatoni – it holds all the deliciousness of the sauce better than any other shape of pasta.
Tomato Brie Pasta with Olives and Lots of Herbs is perfect as a stand-alone vegetarian dinner, or a delicious side with a piece of fish, grilled chicken, or steak.
While best eaten day of, this dish is great for leftovers the next day (if you’re lucky enough to have any leftovers, that is).
Serves 4 as a main or 6 as a side dish.
Ingredients
Directions
At least 1 hour ahead of cooking, place the tomatoes, garlic, brie, olive oil, olives, salt & pepper in a large mixing or serving bowl.
Mix everything together very well. Cover and set aside at room temperature. This can be done several hours ahead if you prefer! If prepping more than 2 hours ahead of eating, place the bowl in the fridge.
20 minutes before you want to eat, heat a large pot of well-salted water and bring to a boil. Add the rigatoni and cook until al dente, per package instructions. Use this time to chop your herbs.
Once cooked, strain the pasta and immediately add it to the set aside bowl of tomatoes, cheese, olive oil & olives. Mix well to combine.
Add fresh herbs and stir to combine.
Taste and adjust salt and pepper as needed. Serve immediately!