Categories: Pasta
Ingredients
- 12 ounces linguine, broken in half
- 1 cup packed basil leaves
- 1 cup coarsely chopped roasted red peppers
- 1/2 cup sliced oil-packed sun-dried tomatoes
- 3 to 4 large garlic cloves, pressed
- 4 1/2 cups water
- 2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
- 1 tablespoon kosher salt, plus more to taste
- Pinch red pepper flakes
- Freshly ground black pepper, to taste
- 8 ounces brie cheese, rind removed and torn into pieces
- Grated parmesan, for serving
- Good-quality olive oil, for serving
Directions
- Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water, pour some — but not all — into a separate bowl.)
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Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)