Brie, Tomato and Basil Pasta

I think it’s safe to say that the majority of warm-blooded individuals love cheese (even those who recognize that cheese does some pretty bad things to their GI system still have an acknowledge at least a slight interest in this delightful treat…hence the importance of our dear friend “Lactaid”). I am no exception to this rule. Despite my complete disinterest in the precursor of this food item (aka milk), there’s no denying the fact that my mouth starts to salivate at the very thought of cheese. My love for cheese is blind…or should I say anosmic. In fact, the smellier, the better. My parents introduced me to blue cheese at the tender age of 8, and since that point in time, I have never turned a smelly, moldy, or holy cheese away.

While Brie isn’t really a smelly cheese, it is nevertheless one of my favorites. My first run in with this butter-like cheese was actually at synagogue. As is tradition in most temples, following friday night services is Oneg Shabbat – for adults, an opportunity to mingle with the other congregation members, and for children, snack time at the end of a very long lecture. While my brother and sister would often sneak away to the cookie table while my parents weren’t looking, I would hover around the brie and crackers using all the willpower a 10-year-old has not to run away to the corner with the whole wheel. As a 23-year-old, I have yet to learn to control my obsession with cheese, but at least I’ve learned to put it towards good use by incorporating it into some tasty dishes.

What you need:

• 1 lb brie
• 2.5 cups diced tomatoes (I prefer using cherry tomatoes)
• 1/2 cup olive oil
• 2 tbs salt
• 3 cloves garlic, minced
• 3 tbs minced basil (fresh if possible)
• 1 lb bowtie pasta

What you need to do:

1. Cut up your brie into small pieces after removing the rind (about 1/2 in x 1/2 in), dice your tomatoes and mince your garlic and basil.
2. In a large bowl or baking dish, combine these ingredients with the olive oil and salt.
3. Cover the bowl/dish with plastic wrap and let sit at room temperature for at least 2 hours (the longer the better).
4. Once the ingredients have marinated, boil your water and cook your bowtie pasta.
5. After draining the pasta, pour it into the bowl/dish containing the other ingredients.
6. Stir until all the brie has melted.
7. Enjoy!

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