Pasta Caprese w/Brie

This recipe is just a pasta Caprese that uses Brie instead of Mozzarella. The Brie melts very smoothly and remains that way even after refrigeration, although the end result will be heavier and differ in taste from the classic Caprese.

Combine tomatoes, basil, garlic, and olive oil in a large bowl. Season to taste. Gently stir before covering and let sit about two hours at room temperature.

About 45 minutes before you plant to eat, put the brie in the freezer for 20 minutes to firm up, which will make it easier to cut. Cut into 1/2-inch cubes and add to the bowl w/tomatoes.

Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente. Strain the pasta and tip it into the bowl. Add lemon juice. Fold everything together until the brie melts. Serve immediately.

Note: Adding the lemon juice to the tomatoes alongside everything else would turn it into a marinade and give it time to break the tomatoes down. We want the flavor without breaking down their structure, so we add it just before serving.