Summer Pasta

Pasta is usually the last thing that comes to mind, for me at least, as an option for dinner during the hot summer months, but here is a recipe that is easy, uses some of my favorite ingredients, and is light enough to enjoy on a hot August night.

Summer pasta with tomatoes, basil, and brie

*Serves 6 and then some! We had leftovers for a few days.

• 5 large tomatoes cubed
• 12-16 ounces Brie, torn into small pieces (I used low-fat Brie, just as good!)
• 1 cup fresh basil, julienned, reserve extra for garnish
• 2 tablespoons fresh mint, julienned
• 3 garlic cloves minced
• 1 cup of olive oil *this is what the recipe called for I thought it is too much, 1/2 will do just fine
• 2 teaspoons salt
• freshly ground pepper
• 1 pound of angel hair pasta
• freshly grated parmesan cheese

In a large serving bowl, combine the tomatoes, basil, brie, mint, garlic, olive oil (see note above 1/2 cup is all you really need), salt, and pepper. Let the mixture sit covered for about an hour or two, the longer it sits the more flavorful it becomes!

Once the mixture has sat for a couple of hours, bring a large pot of salted water to a boil, and cook the pasta. Angel hair pasta cooks pretty quickly so keep an eye on it, it should be ready in about 3-5 minutes.

Drain the pasta and add it to the tomato mixture; toss until it is well combined. Serve each guest a heaping pile of pasta then garnish with fresh basil and parmesan cheese.