Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.

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  • In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.

  • Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.

Nutrition Facts

384 calories; 22.5 g total fat; 28 mg cholesterol; 342 mg sodium. 34.8 g carbohydrates; 12.7 g protein; Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2007
I got a similar recipe from a newspaper. It's really good without the wine vinegar just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition I used one wedge of regular brie and one herbed one. YUMMY!!! And if you are a garlic lover like me add more! Read More
(28)

Most helpful critical review

Rating: 3 stars
09/12/2008
I would give this 3 1/2 stars. It did quite have the punch I expected it to have. I cut the oil in half added about half of a pint of halved grape tomatoes and used a half of a head of roasted garlic from a recipe I found from this site. I'm glad I added the extra garlic otherwise it would have been to lifeless. I think I'll stick to making bruschetta and adding that over pasta. Read More
(5)
110 Ratings
  • 5 star values: 74
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/22/2007
I got a similar recipe from a newspaper. It's really good without the wine vinegar just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition I used one wedge of regular brie and one herbed one. YUMMY!!! And if you are a garlic lover like me add more! Read More
(28)
Rating: 5 stars
10/22/2007
I got a similar recipe from a newspaper. It's really good without the wine vinegar just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition I used one wedge of regular brie and one herbed one. YUMMY!!! And if you are a garlic lover like me add more! Read More
(28)
Rating: 5 stars
08/20/2008
I scaled back to 4 servings. Used only a pinch of black pepper and fresh picked roma tomatoes. I love brie and this adds a wonderful flavor to this dish! The second time I made this pasta I used penne which made it easier to eat! Added fresh roma and heirloom tomatoes! Soooo Good!! Read More
(25)
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Rating: 4 stars
10/27/2002
I LOVE this recipe with a few changes. I saute the garlic because I don't like it raw to which I add some chopped onion and some red pepper flakes. I substitute balsamic vinegar for the red wine vinegar. I never would have thought that brie would would work so well with pasta! Read More
(19)
Rating: 5 stars
05/08/2008
Just tried this again the other night and this time i sautee'd some huge tiger prawns and added that also....holy cow...luv it.. Read More
(11)
Rating: 5 stars
10/27/2002
"AWSOME" this is the pasta i've been looking for has a taste all of it's own. Not your typical alfredo pasta. I love it and so does my family. Thanks Lisa for our new favorite!!!! If you don't try it you are missing out on something great. Read More
(8)
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Rating: 5 stars
10/27/2002
This pasta is UNBELIEVABLE. I couldn't believe that something so easy could taste so good. This is fine dining at home. 5 stars Read More
(7)
Rating: 5 stars
10/27/2002
Wonderful. Made it for a friend and we both thought it was unbelievably fresh and flavorful. Loved how the brie just melted into the pasta. So easy to throw together too. Has already made it to my recipe box. Can't wait to make it again soon... Thanks Lisa! Read More
(5)
Rating: 5 stars
06/29/2010
Awesome. I'll likely roast or saute the garlic next time. It was a bit strong. Great summer dish to use basil and tomatoes from the garden. Read More
(5)
Rating: 3 stars
09/12/2008
I would give this 3 1/2 stars. It did quite have the punch I expected it to have. I cut the oil in half added about half of a pint of halved grape tomatoes and used a half of a head of roasted garlic from a recipe I found from this site. I'm glad I added the extra garlic otherwise it would have been to lifeless. I think I'll stick to making bruschetta and adding that over pasta. Read More
(5)