Rigatoni with Brie, Grape Tomatoes, Olives, and Basil

4.3(39)

Brie coats the rigatoni like a creamy pasta sauce.

by Amber Levinson·published 2007-04-04

Servings

Makes 6 (first-course) servings

Total time

25 min

prep 25 min

Calories / serving

—

Ingredients (7)

serves

1 (12-ounce) wedge Brie, rind removed, cheese cut into 1/2-inch cubes (about 2 cups)brie
1 (12-ounce) package grape or cherry tomatoes, each halvedtomato
1/2 cup quartered pitted Kalamata olives
2 large garlic cloves, mincedgarlic
1/4 teaspoon (generous) dried crushed red pepperbell-pepper
1 cup (packed) fresh basil leaves, coarsely chopped, plus sprigs for garnishbasil
3/4 pound rigatonirigatoni

Instructions (3 steps)

01Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil.
02Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
03Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.

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Not rich — missing servings, total time, or calories.