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| Fettuccini with Basil and Brie |
"Tomatoes and basil collectively are a sure hit! Very flavorful. For cheese enthusiasts, try a more potent Brie cheese, in any other case a medium blend will do. Great served heat or cold."
Ingredients :
- 12 ounces dry fettuccine pasta
- 4 large tomatoes, seeded and chopped
- 2 cloves garlic, minced
- 1 half cups cubed Brie cheese
- 3/4 cup chopped clean basil
- half of cup olive oil
- 1 tablespoon purple wine vinegar
- 1/2 teaspoon salt
- half teaspoon floor black pepper
- 2 tablespoons grated Parmesan cheese
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 1H35M |
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- In a huge bowl integrate chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix properly. Cover and permit stand at room temperature to marinate for 1 to two hours.
- In a large pot of boiling salted water over high warmness, cook the fettuccine till al dente, about 12 minutes.
- Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.
Notes :
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