dimanche 26 août 2007

Rotini with Brie and Tomatoes

It has been a beautiful summer weekend here in Nittel. The local diving club held their annual swim party last evening. Several of the divers and friends swam a section of the Moselle stopping for refreshments at conveniently located rafts along the way. It was lovely to be outside enjoying the beautiful weather and meeting the friendly people from the village.

Summer also brings tomatoes that are really tomatoes and not just the red globes that try to pass for them the rest of the year. This is a pasta dish that I dream of until this time of year. Every time it comes out a little different depending on the ripeness of the brie, the flavour of the tomatoes and the aroma of the basil

Rotini with Brie and Tomatoes

500 g (1 lb) rotini
75 mL (5 Tbsp) olive oil
375 g (12 oz) Brie, rind removed
5 ripe tomatoes, chopped
125 mL (1/2 cup) Basil leaves, chopped
Freshly ground black pepper

Cut brie into cubes. Pour olive oil into a large bowl; add brie and toss to mix. Let sit at room temperature for up to 3 hours.
Cook rotini until al dente. Drain and immediately add to brie. Add tomatoes, basil and pepper. Mix well and serve.

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