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Creamy No-Cook Tomato Sauce with Basil and Brie

This four-ingredient no-cook sauce will impress your guests and can be made in the time it takes to cook your pasta. The bright tang from in-season tomatoes along with the creamy, melted brie marries perfectly for a fantastic summer spaghetti.
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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Kosher salt

1 pound thin spaghetti

2 pounds beefsteak tomatoes (about 3 medium)

1/4 cup extra-virgin olive oil

1/4 cup fresh basil leaves, chopped, plus more for serving

8 ounces Brie, cut into 1/2-inch pieces


  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
  2. Meanwhile, grate the tomatoes on the largest holes of a box grater into a large bowl, discarding any big pieces of excess tomato skin. Whisk in the oil, basil and 2 teaspoons salt. Stir in the brie.
  3. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the tomato mixture and toss to combine. Add the pasta water, a little at a time, to moisten the pasta and help the Brie partially melt, if needed. 
  4. Top with fresh basil before serving.

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