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©1999-2000
DigsMagazine.com.
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quick
fix |
Penne with Brie,
Sundried Tomato + Basil |
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 Though
this pasta dish -- yet another recipe that I learned from a girl
I met while traveling around Italy several years ago -- is very
fast and easy to make, I try to reserve it for special
occasions, since it uses a lot of delectably fat-rich brie. My
boyfriend Asher says that this may well be his very favorite
dish in the world. The recipe serves 2 very generous portions; I
recommend dividing it into thirds, and saving the third portion
as leftovers for lunch the next day.
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ingredients
12 oz. penne
1 wedge (approx. ½ lb.) brie
1 cup fresh basil, leaves gently torn or snipped into strips
with scissors
2 cloves garlic, minced
12 sun-dried tomatoes
olive oil
salt + pepper
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serves
2-3
time
30 minutes, plus marinating time for tomato mixture
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1. Set a big pot of water to
boil for the pasta.
2.
Soak sun-dried tomatoes for 15-20 minutes in hot water, until they’re
nice and soft.
3.
Cut the rind off the brie. Cut into small cubes.
4. Mince
garlic.
5. Drain
and slice the sun-dried tomatoes into narrow 1" long slivers.
6. When
the water’s boiling, add pasta and cook.
7. Meanwhile,
heat 2 tbsp. olive oil, over medium heat, in a skillet. Sauté the garlic
until it’s soft and translucent. Add the sun-dried tomatoes and sauté
for another 2-3 minutes. Snip the washed, dried basil leaves into the
skillet – stir and cook until the basil’s wilted. Remove from heat
and wait for the pasta to finish cooking.
8. When
the pasta’s al dente, drain, then return to pot. Toss with the brie
and sautéed mixture until the cheese is melted. Serve in a nice big
bowl.
o
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