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08/31/2017 12:01 AMMy friend Lesia Winiarskyj recently returned to her home in Old Saybrook from a trip abroad and was craving a little something that tasted like home.
So she went right to her trusty Katherine E. Goodwin School family cookbook and picked a pasta dish featuring fresh tomatoes and Brie cheese, submitted to the school cookbook by now-retired kindergarten teacher Donna Landroche.
When she posted a picture of it on Facebook, I immediately asked for the recipe, mainly because it looked delicious. But there’s another reason I wanted the recipe and that’s because it uses tomatoes. If you live in Connecticut and you have a garden, or know any one who has a garden, or know anyone who knows someone who has a garden, you likely will soon have more fresh tomatoes than you know what to do with.
So, here you go. There are likely many ways to switch this up a bit. Use another kind of cheese. Add your favorite meat or seafood. One of Lesia’s friends recommended adding shrimp, which would fancy it up a bit so you can serve it for a dinner party.
Enjoy!
Donna’s Pasta
Ingredients:
A box of your favorite bow tie pasta
Salt
Olive oil
Brie cheese, about 8 ounces (a little more or less is fine depending on how much you like Brie cheese)
3 cloves garlic, chopped
4 medium tomatoes
A handful of pine nuts
A handful of chopped parsley
Directions
• Cook bow tie pasta al dente, add salt & olive oil, and put into a serving dish.
• Remove rind from and cut a wedge of Brie into cubes.
• Sauté 3 cloves chopped garlic in olive oil just until fragrant.
• Add 4 chopped tomatoes and a handful of pine nuts.
• Add cubed cheese and keep over heat until it melts.
• Add a handful of chopped parsley.
• Slide entire mixture from pan right onto cooked pasta.