I've had this dish a million times before. Tomatoes, basil, and cheese (and maybe a little garlic). It's amazingly simple. Usually I make it with fresh mozzarella. This time around I tried it with brie, after a friend in Boston served me something similar. Using brie gives it a mellow creamy flavor. It melts nicely, coating the farfelle with a light cheesy sauce. (As you can see from the photo above, I like red pepper flakes.)
You can serve this on its own or with flank steak on the side.
I'll tell you about this steak tomorrow. I have an interesting question about marinade that I would like to discuss with you. Namely, should you include an acid (e.g., vinegar, orange juice, etc.) in your marinade or go with something that is oil based (e.g., olive oil, rosemary, and garlic)?
p.s., If Tom Colicchio saw this steak he would have a heart attack. I swear, I let it rest before I sliced into it.
Farfelle with Brie, Basil, and Cherry Tomatoes
Serves 6-8 as a side 4-6 as a mealIngredients
1 pound Farfelle
2.5 pints cherry tomatoes
2-4 cloves garlic, minced
2 tablespoons of olive oil
1 pie slice of brie (I'm not sure how many ounces)
A generous handful of fresh chopped basil
Salt, pepper, and red pepper flakes to taste
1. Boil Farfelle.
2. Cut cherry tomatoes in half, salt lightly
3. Strain pasta, add olive oil and garlic. Toss.
4. Add cheese and tomatoes. Toss until cheese is melted.
5. Add basil, salt, pepper, and red pepper flakes to taste.