I have been making variations of this pasta for many years. It is such a simple dish with very little ingredients or effort, but so much flavor!
The cheese creates a simple but delicious sauce for the pasta. Brie is a soft cheese with slightly thick rind that protects its smooth creamy center. This rind on the outside is a type of mold called Penicillium candidum. Cheesemakers cover the outside of the cheese inoculating it with that particular mold spore. This is completely edible but may be a little more potent in flavor or liking of some. I don’t like eating the rind unless it’s cooked, but it is completely ok to do so.
When you bake the Brie, it gives the cheese a liquid texture and a slightly nutty flavor. In addition to the olive oil a little of the natural oil in the cheese will release. This will coat the pasta and not only keep it from sticking together, but also flavor each noodle. The cheese will break up into smaller bits of cheese to be enjoyed in each bite. There are various ways you can season this dish to change up the flavor. Here are a few options:
- Tomato basil: Use sliced fresh tomatoes and fresh basil.
- Olive Pancetta: Add sliced olives and bits of Pancetta meat to the cooked pasta.
- Garlic Bacon: Add crispy fried bacon bits and caramelized garlic.
We love to enjoy this pasta with some grilled chicken and steamed broccoli. It’s a light dish full of flavor. Enjoy!
Sundried Tomato Baked Brie Pasta
Ingredients
- 8 oz Brie cheese
- 2-3 Tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
- 1-2 small thyme sprigs
- 1 garlic clove
- 1- pound cooked bowtie pasta
- ¼-1/2 cup sundried tomatoes
- Fresh grated parmesan cheese for garnish
Instructions
- Place Brie disk onto a cookie sheet or oven safe dish. With a spoon scrape off the top layer of rind on the cheese leaving a small lip around the outer edge. Pour a thin layer of olive oil onto the carved-out center. Season oil with salt, pepper, fresh thyme, and sliced garlic clove. Bake at 375’F for 20-30 minutes. While it bakes boil the pasta and place in a large serving bowl. Once the cheese has cooked enough to pour out of its outer rind, scrape the cheese and excess oil into the cooked pasta. Stir the pasta, cheese, and the sundried tomatoes all together. Taste and add any additional salt or pepper. Serve with fresh grated parmesan cheese.
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