1 lb. fettucini
1-15 oz. can diced tomatoes, drained or 2 ripe tomatoes, diced
6 –8 oz. Brie cheese, rind removed, torn into pieces
1/2 c. fresh basil, chopped
2 cloves garlic, minced
1 Tbl. olive oil
1/8 tsp. salt (omit if using canned tomatoes)
1/4 tsp. pepper
1. Combine tomatoes, Brie, basil, garlic, olive oil, salt, and pepper. Prepare at least
30 minutes before serving and set aside, covered, at room temperature.
2. Cook fettucini according to directions on package.
3. Drain pasta and immediately toss with the marinating tomato/cheese sauce.
Wait a few minutes for cheese to melt. Serve at once.
