I’m sure it’s fab that I’ve ditched that starch on a regular basis now that I can’t have 90% of the pasta out in the universe. But when I want to get my pasta on, I go for it. Which is why I highly recommend this completely insane recipe for Pasta & Brie Magic (I just named it that!).
An awesome friend of mine first brought this olive oily, cheese-filled dish over to my house a few years ago — before I knew that regular old pasta could eventually kill me — and I was blown away. She didn’t have a recipe written down, but emailed some vague instructions which I’ve since experimented with and discovered the right mix. Before you dig into the recipe, and have a heart attack just by reading how much brie is involved, remember the note my bud gave to me: It never turns out too cheesy, but it can turn out too oily.
Now let’s talk about pasta. We are unbelievably lucky to live in a time where people make gluten-free pasta out of everything from quinoa to corn. You’re going to need to experiment until you find your favorite grain, and your favorite brand. I’m digging on Le Veneziane made in Italy right now. My entire family says it tastes exactly like normal gluten-filled pasta, and I totally agree. It’s made from corn flour, which I usually don’t love, but these Italians do know their noodles, and it blows away the competition.
Also, a gluten-free pasta cooking tip: No matter what the package says, unless I’m going for serious al dente, I always need to cook it a few minutes longer.
Here’s what you should be slathering all over that awesome g-free pasta:
Pasta & Brie Magic
8 vine-ripe tomatoes, de-seeded and cut into quarters
1 – 1.5 lbs of brie cheese, rind removed, torn into pieces
8 leaves of fresh basil, cut into strips
5 garlic cloves, finely minced (more if you’re waaay into garlic)
Approximately 2 1/2 cups olive oil
salt & pepper
8 ounces of preferred pasta
The best way to de-seed a tomato is to get a sharp knife, cut off a thin sliver on the bottom, enough to make it able to stand upright. Stand it up, and cut in a “C” shape around the stem. Your lovely ‘maters and chopped basil should make you as happy as this picture makes me —
Once you’ve prepped the tomatoes, brie, basil, and garlic, combine into a medium serving bowl. Toss with salt and pepper.
Add olive oil so that it marinates the ingredients, but doesn’t soak them — approximately 2 1/2 cups. Add one cup at a time to so you won’t overdo it. Cover your dish, set aside and allow to marinate for at least two hours. Smell it every now and again because that business smells GOOD. This is what it looks like if you have a heavy hand with the olive oil (which I do, but you can add less).
Boil the pasta, drain it, and put it back in the pot. While it’s still hot, add the brie, tomato, garlic, and oil mixture to the pot and stir until you have a delicious mess of cheesy goodness. Sorry about the arteries, but I still predict you’ll have seconds.
Do you have a favorite gf pasta? Tell me about it, celiacs and FOCs (friends of celiacs, who are forced to eat like them).