Farfalle with Harvest Tomatoes and Brie
5
- Prep Time10 mins
- Total Time10 mins
- Makes4 servings
Ingredients
1/2 500-g pkg farfalle or penne pasta
4 tomatoes, preferably a mix of red and yellow
4 slices prosciutto
3 garlic cloves, minced
1 cup shredded fresh basil
2 tbsp olive oil
salt, to taste
150 g brie or camembert
Instructions
Cook pasta following package directions, about 8 to 10 min. Meanwhile, coarsely chop tomatoes. Slice prosciutto into thin strips. Prepare garlic and basil. Place all in a large bowl and add oil and salt. Stir to mix. Cut brie into small pieces. (It's okay to leave rind on.) It should measure about 1 cup (250 mL).
When pasta is cooked, ladle out about 1/4 cup (50 mL) pasta water and set aside. Drain pasta, then return to pasta pot. Add tomato mixture and brie. Toss to mix. If needed, stir in reserved pasta water, a little at a time, just until moist.
Nutrition (per serving)
Calories 457, Protein 19g, Carbohydrates 55g, Fat 19g, Fibre 5g, Sodium 577mg.
Ripe and juicy fall tomatoes don't require lengthy simmering. Showcase their great flavour in this no-cook sauce instead.