Summer Tomato, Basil and Brie Pasta Sauce

Ingredients

-3/4 pound triple cream Brie

-4 medium super ripe tomatoes (I love Roma tomatoes for this but you can mix it up)

-2 medium cloves garlic

-1/2 cup loosely packed basil leaves, wiped cleaned (no water) cut into a chiffonade

-1/2 cup plus extra virgin olive oil

-zest of  ½ of a lemon

-freshy grated ( a veggie peeler is perfect for large flat pieces) of quality Parmigiano-Reggiano to scatter on top

-1 pinch of Kosher or sea salt and freshly ground pepper

-1 pound of your favorite pasta. I used linguini for this version but I also love it with Penne or Bowtie pasta.

Method

• Roughly chop the tomatoes and put them in a large serving bowl.

• Finely chop the garlic and add it to the bowl along with the basil, lemon zest, olive oil, salt and pepper.

• Cut or tear the Brie into 1/2-inch cubes (with the rind) and add to the bowl. Gently fold to combine the cheese with the rest of the ingredients. Cover the bowl and let it sit at room temperature for at least 2, but no more than 6, hours until it gets really happy!

• When it is time to eat, bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Strain it and add to the bowl with the sauce. Fold everything together until it is well combined, the Brie has begun to melt, and the pasta is coated with a beautiful, tomatoey, creamy goodness.

• Lastly, scatter the Parmesan on top and enjoy!

• Serve with a mixture of greens from the garden dressed with a simple French vinaigrette, and a baguette to soak up every bit if sauce!

Wine Pairings

There a some white wines that often work well as their higher acidity matches that of the tomatoes. Pinot Grigio/Gris, Grenache Blanc, Greco or Verdicchio are all good options. f you're a red fan, you can't go wrong with reds such as Barbera or a Merlot but lean towards a good Burgundian Pinot Noir. For a hot summer day a crisp Provencal rose can be perfection.