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.)
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