This simple, fresh pasta dish is just the thing for a warm monsoon-studded night… or a cold winter’s evening, too, I’m sure. In fact it is so good you’ll want to have it often, no matter the weather. Kim has made this a couple of times recently, once on the same day he baked his fabulous country loaf (see previous post How to Make a Perfect Country Loaf by Kim Moss). It is particularly wonderful served with slices of fresh bread just out of the oven. Adapted from a recipe Kim enjoyed while living in Italy, this sauce is simple and yet surprisingly flavorful.

Kim’s Italian Pasta

Serves two

5 large ripe plum tomatoes (approx. 1 lb)

1 tsp. sea salt, to taste

1 tsp. chili flakes

2 cloves garlic peeled and finely minced

1/4 cup olive oil

A good handful of fresh basil (approx. 8 leaves)

2″ pieces extra creamy brie (optional)

Pasta

The tomatoes form the basis for this sauce so they are very important. Get the freshest, most flavorful available. San Marzano plum tomatoes are very good if you can find them.

Optional: Peel the tomatoes by dropping them in boiling water for about a minute and a half.

Remove from the pan and immerse in cold water.

Cut the ends off and peel.

Cut them in chunks, first quartering them and chopping into 1/2″ pieces

Put the salt in before the oil. It helps the tomatoes release their juices. Add the pepper flakes.

Peel and mince the garlic.

Cooking tip: Peel the garlic by pounding the cloves with the flat of a knife blade.





Slice, chop a bit and then pound again.





Then mince finely and add to the tomatoes.

Add the olive oil.

Stir very well to begin melding the flavors.

Tear the basil into pieces (chopping can bruise the leaves).

Keep the brie refrigerated until right before cutting it. Remove the rind.

Add approximately 7 2″ pieces of brie into tomato mixture.

Cover with plastic wrap and refrigerate for several hours to fully meld the flavors.

Cook your choice of pasta (shells are nice because they hold the sauce) and toss with the marinated sauce.





Love to you all,

Jeane