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Summer Pasta

Every August I crave this dinner inspired by recipe from The Silver Palate Cookbook! My mom made it for us as teenagers and now my teenagers love it just as much! I reduce the original amount of olive oil and add some chicken broth...often use goat cheese or no cheese in place of the brie and sometimes parsley in place of basil BUT it is the fresh tomatoes, garlic and olive oil that make this dish!

8 tomatoes, peeled and diced

454 g triple brie cheese (or your favourite soft cheese)

1 cup (250 ml) chicken broth

1/2 cup (125 mL) olive oil

1/2 cup (125 mL) fresh basil leaves, torn or chopped 

3 cloves garlic, minced

salt and pepper, to taste

1 lb (454g) fresh angel hair pasta

In heat resistant, large serving bowl or dish, combine tomatoes, cheese (if using), broth, oil, basil and garlic; stir and let stand up to 3 hours (if longer refrigerate) until ready to eat.

The trick with this dish is to add piping hot pasta on top of the sauce to bring together the sauce and melt the cheese slightly, then serve it up immediately. So have pasta water ready to come to a boil: cook your pasta according to directions; drain well and then quickly add to the sauce; toss and serve!

Top with Corn Gremolata, if desired1