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
Ingredients
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
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
- 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.
- 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.
- Top with fresh basil before serving.
