Saturday, January 15, 2011

Farfalle with Tomatoes and Brie

2 servings
Preparation 10 min / Cooking 15 min
520 calories per serving

150 g farfalle (bow-tie), or other short pasta
80 g brie cheese, rind removed, cut into small pieces
2 tomatoes, Roma type, seeded and diced
1 clove garlic, minced
1-1/2 tbsp extra virgin olive oil
salt and pepper to taste

To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.

Meanwhile, remove and discard the Brie's rind, cut the cheese into pieces, then put them in a serving bowl and set aside in the oven at the lowest setting so cheese will melt without cooking.

Seed and dice the tomatoes, mince the garlic, then add them to the cheese. Mix in the oil and add salt and pepper to taste.

Pour the drained farfalle into the serving bowl. Mix well. Adjust the seasoning and serve in the warmed dish.

I really enoyed this dish. This would be perfect for a lunch served with a green salad.

This recipe is from

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