- 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)
- In large Dutch oven or stock pot, combine tomatoes, garlic, and basil.
- 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.
- Add olive oil, salt, and pepper. Stir to combine.
- 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).
- If possible, stir once about 1/2 way through marinating time.
- 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.
- Serve with sprinkled Parmesan or Pecorino Romano, if desired.
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