Well, summer has officially arrived in CDA! The dog days of summer call for lake time, lazy days around camp, and cool drinks. It also calls for easy, cooling dinners that don’t take hours to create.
The option of choice at camp is often BBQ. Whether it be a good steak, chicken kebobs, or even one of our gourmet burger options previously explored.
For a new choice, how about checking out one of the easiest, and most refreshing pasta dishes you’ll ever find. A bit of garlic bread and a side salad and dinner is on with very little work from you!
Usually, we just throw this dish together with whatever we’ve got in the fridge but for this post, I turned to Feast on the Cheap for an actual recipe
No-Cook Tomato & Brie Pasta Sauce with Sweet Basil
1-pound pasta (any pasta works well)
½-cup reserved pasta water
1-pound very roughly chopped ripe tomatoes (I use grape or cherry tomatoes b/c they’re often sweeter)
¼-cup extra virgin olive oil
¼-cup roughly chopped basil leaves
8-oz of brie or triple creme cheese like St. Andre, cut into small chunks
Plenty of salt & freshly ground pepper
1. Place the chopped tomatoes in a colander, allowing the juices to drain for 5-10 minutes while the pasta cooks.
2. Bring a large pot of salted water to a boil over high heat. Cook pasta to al dente, according to package directions. Reserve ½-cup of pasta water when straining the cooked pasta. Set aside.
3. In a large bowl, toss the tomatoes, olive oil, basil, cheese, freshly ground black pepper and a pinch of salt.
4. Toss the cooked pasta with the tomato mixture and add pasta water a few tablespoons at a time until it creates a thin, glossy sauce. Taste and adjust salt/pepper. Serve immediately.
Everyone in the family wi