Farfalle with Harvest Tomatoes and Brie

4

PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 8 minutes
Farfalle with Harvest Tomatoes and Brie

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
  • 19 g,
  • Carbohydrates
  • 55 g,
  • Fat
  • 19 g,
  • Fibre
  • 5 g,
  • Sodium
  • 577 mg.

Ripe and juicy fall tomatoes don’t require lengthy simmering. Showcase their great flavour in this no-cook sauce instead.

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