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Fusilli with Fresh Heirloom Tomatoes and Brie

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Fusilli with Fresh Heirloom Tomatoes and Brie

This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
A&M's Testing Notes: Grating tomatoes right into your serving bowl is a great way to create a quick, light, and fresh pasta sauce. It also keeps the kitchen cool. This dish takes advantage of the wonderful flavor...
Grating tomatoes right into your serving bowl is a great way to create a quick, light, and fresh pasta sauce. It also keeps the kitchen cool. This dish takes advantage of the wonderful flavor of my favorite summer harvest, tomatoes. The 6 heirlooms I used weighed 3 ½ pounds and this was a fine amount. The lemon zest and juice keep things bright and do not overpower the tomato. - Angela @ the well worn spoon

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Chef
Abs's Notes: This is a recreation of something my mother used to make as a quick and delicious summer supper. I'm not sure she even wrote the recipe down, but I was talking to her on the telephone while...
This is a recreation of something my mother used to make as a quick and delicious summer supper. I'm not sure she even wrote the recipe down, but I was talking to her on the telephone while creating a pasta caprese on my own using mozzarella when she reminded me of brie as a yummy alternative. You can use whatever brie you like--the creamier the cheese, the more it will melt and incorporate into the sauce. - Abs

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Serves 4

1 pound dried fusilli Ask a question about this ingredient

1 wedge of triple creme brie at room temperature Ask a question about this ingredient

juice and zest of 1 small lemon Ask a question about this ingredient

6-7 ripe Heirloom tomatoes Ask a question about this ingredient

1/3 cup good olive oil Ask a question about this ingredient

2-3 cloves garlic, minced Ask a question about this ingredient

1 bunch fresh basil, coursely chopped Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

fresh ground black pepper Ask a question about this ingredient

Bring a large pot of salted water to a boil. Cook pasta until al dente according to directions on package. Preheat the oven to warm.
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Slice half of the tomatoes in half and grate flesh side down using a box grater into a large serving bowl. Discard skins. Add garlic, salt, pepper, olive oil, lemon juice and lemon zest to bowl. Mix and place in warmed oven.
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Quarter the remaining tomatoes and remove the pulp. Cut quarters into bite-sized pieces. Set aside.
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Cut brie into 1/2 in cubes. Set aside.
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Add drained, cooked pasta, tomatoes, brie and basil to ingredients in bowl and toss. Serve immediately. Fresh grated parmesan can be a nice addition at the table.
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1 Comment on Fusilli with Fresh Heirloom Tomatoes and Brie

luvcookbooks added about 1 year ago

this sounds delicious
I make pasta with cubed tomatoes, olive oil, basil, garlic and cubed brie but this recipe is a little more elegant, with the grated tomatoes, lemon juice and lemon rind
it's great to see such an unfussy and doable recipe, but with a new twist, to try out for supper.