Linguini with Fire-Roasted Tomatoes and Melted Brie

I liked her instantly!  She had just gotten married to a co-worker of mine and he kept telling me how amazing she was and how I HAD to meet her, all the while showing me pictures of their wedding and gushing about how beautiful she looked.  He was right.  She had a casual elegance to her that put you at ease immediately, and though she claimed not to be comfortable in the kitchen, her dinners suggested otherwise.  

Though parties were more often at my house, she was an effortless guest--both informative and inquisitive.  Our get-togethers were always wonderful when she was there:  full of the kind of laughter only good friends and too much wine could produce, and you couldn’t wait to entertain with her again.  And I did…repeatedly and gratefully.  Twenty years later, she’s still fun to eat with.

This is a version of the first dish she made for me.   If you don’t like brie, you can always use gorgonzola or feta.  I’ve tried it with both--still good!

Colleen…this is for you...

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(WHAT YOU WILL NEED)

serves 4

   

2 cans fire roasted, diced tomatoes (do not drain)

1 pound linguini

2 cloves chopped fresh garlic

Brie cheese (room temperature) – as much as you’d like.  

Dry white wine (approx ¼ cup)

Olive oil

Garlic powder

salt/cracked pepper

Italian flat-leaf parsley, chopped (for garnish)

Cut the top and bottom rinds off the brie cheese and let it come to room temperature on a plate. 

Start sauce:  Pour 3 tablespoons olive oil in skillet and sauté garlic over medium heat.  Add tomatoes (no need to drain, you need some liquid).  Simmer until it starts to smell delicious, then add wine and sprinkle in some garlic powder. Stir.  Simmer over low heat until it smells even more delicious-er!  Add salt and pepper to taste.  Turn heat to very low and let simmer until pasta is done.

Cook pasta according to package directions and drain (save a ladle full of pasta water in case you need it for the sauce).  

Check sauce and adjust as needed, adding pasta water, seasonings, etc.

Place pasta on plate and drop cheese by chunks into the pasta while it’s hot.  You will see it start to melt.  Add sauce on top and  garnish with parsley.  Serve.