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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Creamy No-Cook Tomato Sauce with Basil and Brie
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 514
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 38 mg
- Sodium
- 639 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 514
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 38 mg
- Sodium
- 639 mg
Ingredients
Directions
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23m
Easy
CLASS
- 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 more basil before serving.
