Summer Spaghetti With Tomatoes And Brie Recipes

Steps:

• Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
• Meanwhile, cut the zucchini in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the zucchini and garlic for 3-4 minutes until softened.
• Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce).
• Cook for 2-3 minutes more until the tomatoes begin to soften.
• Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
• Drain the spaghetti well and add to the tomato sauce mixture.
• Toss well together, divide between bowls and serve.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
• Meanwhile, grate the tomatoes on the largest holes of a box grater into a large bowl, discarding any big pieces of excess tomato skin. Whisk in the oil, basil and 2 teaspoons salt. Stir in the Brie.
• Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the tomato mixture and toss to combine. Add the pasta water, a little at a time, to moisten the pasta and help the Brie partially melt, if needed.
• Top with more basil before serving.

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.