Mobile Menu

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Vegetarian
    • Desserts
  • Tips & Tricks
  • Sugar Free
  • Life
  • About
  • Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Kitchen Snob

  • Meet The Kitchen Snob
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Vegetarian
    • Desserts
  • Tips & Tricks
  • Sugar Free
  • Life
  • About
Home » Recipes » Main Dishes » Spaghetti With Brie, Tomato, And Basil

Spaghetti With Brie, Tomato, And Basil

June 19, 2014 //  by The Kitchen Snob 17 Comments

Share for instant karma!

6591 shares
  • Share112
  • Tweet
Jump to Recipe·Print Recipe
Closeup of two wooden spoons pulling out heaping strands of spaghetti with brie sauce from a big green pot
Text that says spaghetti mixed with tomatoes, brie, and basil. Pasta in a green pot and again in on a white plate

A delicious brie recipe! Spaghetti With Brie, Tomato, and Basil - thekitchensnob.com #recipe #pasta #brieIn my crazy-young-reckless years living in Los Angeles, I was a stage manager for a play. I was also the lighting person, casting assistant, script supervisor, and anything else no one else wanted to do. I was a real go-getter, ya know.

I was treated to this delicious brie recipe by one of the actors who I had a crush on. He looked like a young Peter Krause (just to give you an idea of what we’re dealing with here). We’d sit backstage and talk and giggle about who knows what. I was sure he and I were destined to be together.

He invited me over for dinner and said he was serving a brie pasta. In my head: crickets were chirping.

A delicious brie recipe! Spaghetti With Brie, Tomato, and Basil - thekitchensnob.com #recipe #pasta #brieI thought it sounded like a weird dish. Don’t people eat brie with crackers and fruit? I had never tried brie and I wasn’t much of a cook back then. But I, too, had some acting training. So, I mustered up my best Oscar winning performance in the category of: Best Actress Showing Excitement Over Weird Pasta Dishes.

I batted my eyelashes, hand on hip, while pretending to drop a pen.

Why yes, I would love to come over and eat brie pasta with you, you hunk! He and I would be slurping our spaghetti strands until we were immersed in a lip-lock, like in the movie Lady and The Tramp. I would be the Tramp, of course. 😉

A delicious brie recipe! Spaghetti With Brie, Tomato, and Basil - thekitchensnob.com #recipe #pasta #brieWoah, wait a minute. He says I can bring my best friend, too? I was hoping for a romantic dinner but sure, okay. I could use a wing-gal. His apartment was a block away from mine – this would be quite convenient for our impending romance. When my bestie and I arrived, he opened the door and introduced us to another cute guy: his live-in boyfriend. Well, sh…hooot. The story of my LA life.

A delicious brie recipe! Spaghetti With Brie, Tomato, and Basil - thekitchensnob.com #recipe #pasta #brieBut hey – I got this yummy, creamy brie recipe from him and it was totally worth having to sulk back to my apartment, still single in the city. I really did have a great time that night. They were both great guys.

The hunk and I would’ve had cute kids though. Just sayin’.

Dear Hungry Husband: If you’re reading this, I’m sooooo super duper glad it didn’t work out with that guy!

A delicious brie recipe! Spaghetti With Brie, Tomato, and Basil - thekitchensnob.com #recipe #pasta #brieA delicious brie recipe! Spaghetti With Brie, Tomato, and Basil - thekitchensnob.com #recipe #pasta #brie

Here ya go…the infamous brie recipe!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti With Brie, Tomato, And Basil


★★★★★

5 from 1 reviews

  • Author: The Kitchen Snob
  • Yield: 4-6 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 4 large tomatoes, cut into 1 inch pieces (I prefer the large beefsteak tomatoes but any really large tomato will do. If you can only find small/medium tomatoes, you will need more than 4)
  • 4–6 cloves fresh garlic, mashed through a garlic press or finely minced
  • 1 cup packed fresh basil, julienne cut (thin strips)
  • 1 pound brie (although I sometimes use the President Brie wheel and that is 19 oz.)
  • 1 cup extra virgin olive oil
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds uncooked spaghetti
  • Freshly grated Parmesan or Pecorino Romano for sprinkling (optional)

Instructions

  1. In large Dutch oven or stock pot, combine tomatoes, garlic, and basil.
  2. Remove rind from Brie using a knife or a peeler. Once rind is removed, tear brie apart using your hands into small 1 inch pieces. Add brie to pot.
  3. Add olive oil, salt, and pepper. Stir to combine.
  4. Cover pot with lid and let marinate right on kitchen counter for about 5-6 hours. You don’t want to put it in the fridge because the cheese will get too cold (assuming your home temperature is a fairly normal temp and not too hot. If it’s above 80 in your home, I would put it in the fridge and then take out of fridge about 1 hour before using).
  5. If possible, stir once about 1/2 way through marinating time.
  6. When it’s time to eat, boil salted water and cook pasta according to package directions. When cooked, drain pasta water and add pasta to Brie mixture. Stir thoroughly until cheese is melted.
  7. Serve with sprinkled Parmesan or Pecorino Romano, if desired.

Notes

More great recipes at www.thekitchensnob.com

Did you make this recipe?

Tag @thekitchensnob on Instagram

 

 

Share for instant karma!

6591 shares
  • Share112
  • Tweet

More Recipes You May Like

Collage of various summer party recipes like cucumber salad and popsicles with text that says 10 Recipes for Your Labor Day Shenanigans

10 Recipes for Your Labor Day Party Shenanigans

brown wooden bowl filled with thinly sliced marinated red onions

Peruvian Style Salsa Criolla

Seared chicken thighs and lemon slices with chopped basil in a green stock pot

Instant Pot Lemon Garlic Chicken

pumpkin banana bread loaf drizzled with cinnamon glaze on a clear platter with pine needles in the background

Pumpkin Banana Bread with Cinnamon Glaze

Cinnamon Explosion Muffins

Piles of cucumber, tomatoes, and red onion dressed with a red wine vinaigrette on a green plate

10 Summer Pool Party Recipes to Dive Into

side view of heaping pile of julienned vegetables mixed with vinaigrette dressing with text 10 Spring Recipes You Need to Make Right Now

10 Spring Recipes You Need To Make Right Now

Costa Rican Inspired Breakfast

Costa Rican Inspired Breakfast

Pumpkin Pie Ice Cream Pops with Whipped Cream & Gingersnap Swirl - creamy and delicious!

Pumpkin Pie Popsicles with Gingersnap Swirl

Perfect Fried Plantains

Perfect Fried Plantains

Pico de Gallo (Salsa Fresca) recipe is a perfect topping to many dishes. Make it mild or spicy!

Pico de Gallo Recipe (Salsa Fresca)

Lomo Saltado - a Peruvian beef stir-fry with bold flavors. Top with Peruvian Green Sauce or Salsa Criolla - one of my favorite dishes from El Pollo Inka

Lomo Saltado – Peruvian Beef Stir Fry

Previous Post: «The Top 5 Recipes of 2014 on The Kitchen Snob Chocolate Lasagna
Next Post: Are You A Sugarholic? Breaking the Sugar Addiction Are you a sugarholic? Break the sugar addiction! - thekitchensnob.com»

Reader Interactions

Comments

  1. Emilie

    October 13, 2022 at 6:39 PM

    This has too much salt in it! Yuk! I would try it again with 1/4 teaspoon of salt then add more if you want. I love the tomatoes. Fresh basil is tasty.

    Reply
    • The Kitchen Snob

      October 29, 2022 at 11:05 AM

      I’m sorry you didn’t enjoy the dish. The salt is meant to help the tomatoes to release as much of their juices as possible while they’re marinating. That’s what makes them so tasty in my opinion! But definitely try with less if this was too much for you.
      I also think salt is hard to gauge (as a recipe creator) if you’re someone who is on a low-salt diet or just doesn’t use a lot of salt generally, because then you’re more sensitive to salt. I tend to like a good amount of salt on dishes and find the amount in the recipe is perfect to bring out all the flavors in the sauce.

      Reply
  2. Karen

    September 27, 2022 at 12:12 PM

    Why does it sit all day? Can I just add the spaghetti after the cheese is melted through?
    I am hoping to make this as a weeknight meal for my family

    Reply
    • The Kitchen Snob

      October 5, 2022 at 6:09 PM

      Hi Karen. Th reason it sits all day is because the tomatoes marinate in the olive oil/garlic/basil mixture which flavors them immensely and the tomatoes end up being the best part! If you didn’t let them sit all day the tomatoes would taste bland and the dish wouldn’t be as good overall. It’s worth it, I promise!

      Reply
  3. Noble Dental Care

    February 9, 2022 at 3:29 AM

    Wow! another yummy spaghetti recipe and I like it with tomato and basil. Thanks for this wonderful recipe again.

    Reply
  4. Joyce

    August 21, 2018 at 1:36 AM

    I, too, enjoy eating food so good it makes my eyes roll back in my head, so I usually make my own foods, lol. I know what I like, I know how spicy (or not) I want it, and and really like trying different things such as this. I never thought of putting brie with spaghetti, but now am going to get on that. Good thing I’m single and retired and live alone so I can make that right now if I want to, even though it’s 3:30 a.m.

    ★★★★★

    Reply
    • The Kitchen Snob

      August 23, 2018 at 2:10 PM

      Thanks for your comment, Joyce. Let me know how it turns out!

      Reply
  5. Susan

    September 14, 2016 at 6:14 AM

    Thank you for posting. Can this be reheated successfully?

    Reply
    • The Kitchen Snob

      September 14, 2016 at 10:27 AM

      Hi Susan! Yes, it can be reheated. But personally I don’t think it’s quite as good reheated. I think the reason for this is that when you reheat it, it starts to cook the basil and tomatoes and it gives it a different flavor than when it’s uncooked. I still reheat mine all the time though because I don’t want it to go to waste. So basically I’m saying it’s good reheated, but not AS good. 🙂 Hope you enjoy the recipe!

      Reply
  6. Mars

    February 14, 2015 at 5:00 PM

    Having personally had this more than once with you in LA, I can testify about how GOOD this recipe is, dear God! I’ve pestered you for it several times and now I’m glad I found it and Pinned it. I loathe tomatoes (I push them aside) yet I STILL adore this recipe and wouldn’t change a thing…that’s saying something!

    Reply
    • The Kitchen Snob

      February 16, 2015 at 11:25 AM

      Thanks for your comment! Sorry – I really thought I had given you the recipe! Oh yes, the tomatoes are the best part – after soaking in that garlic and basil all day…mmmmmmmmmmm. 🙂

      Reply
  7. ThefairlyGoodMother

    June 30, 2014 at 7:05 PM

    You know how much I LOVE this pasta & no one makes it as good as you do, so I’m going to need you to come over here and make it for me. Bonus: You can use my organic heirloom tomatoes that are growing in my very own garden!!

    Reply
    • The Kitchen Snob

      June 30, 2014 at 7:10 PM

      So do I just pick up my plane ticket at “will call”?

      Reply
  8. Pamela @ Brooklyn Farm Girl

    June 24, 2014 at 8:55 PM

    Oh la la, what a great pasta recipe! Loving those tomatoes and fresh basil too! YUM! Pinned.

    Reply
    • The Kitchen Snob

      June 25, 2014 at 9:06 AM

      Thanks! I could eat tomatoes and fresh basil with everything!

      Reply
  9. Gardengirl

    June 23, 2014 at 11:42 PM

    That just sounds like a delicious recipe AND what a great
    story about how you obtained the recipe! What fun!
    Going to try this soon.

    Reply
    • The Kitchen Snob

      June 24, 2014 at 9:12 AM

      It’s sooo good. Probably The Hungry Husband’s favorite! I’d love to hear if you try it and how it turns out.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello fellow food snobbies!

Is it a crime to want food to taste so amazing that my eyeballs roll back? If it is, report me to the snob police. But check out some recipes before you do! Read more about me...

Summer Recipes

Marinated Vegetable Salad

Marinated Vegetable Salad with red wine vinaigrette - thekitchensnob.com #recipe #salad

Spaghetti With Brie, Tomato, And Basil

A delicious brie recipe! Spaghetti With Brie, Tomato, and Basil - thekitchensnob.com #recipe #pasta #brie

Kiwi Lime Ice Cream

Kiwi Lime Ice Cream - so refreshing! Also a great soft serve ice cream recipe.

Honey Lime Cilantro Sauce

Honey Lime Cilantro Sauce - this recipe is great with pork, chicken, steak, and on salads!

Herbed Basmati Rice

Herbed Basmati Rice recipe - thekitchensnob.com

Subscribe to The Kitchen Snob

Sign up now to receive free updates delivered to your inbox!

Recently on the Blog

  • 10 Recipes for Your Labor Day Party Shenanigans

    10 Recipes for Your Labor Day Party Shenanigans

    August 17, 2021
  • My Stress Has Its Own Lockdown

    My Stress Has Its Own Lockdown

    March 23, 2020
  • Peruvian Style Salsa Criolla

    Peruvian Style Salsa Criolla

    February 17, 2020
  • Instant Pot Lemon Garlic Chicken

    Instant Pot Lemon Garlic Chicken

    January 16, 2020
  • 10 Last Minute Gift Ideas for People Who Love to Cook

    10 Last Minute Gift Ideas for People Who Love to Cook

    December 18, 2019

Search

Copyright © 2023 The Kitchen Snob Privacy Policy
  • 112Facebook
  • Twitter
  • Pinterest