Recipe by La Gourmande
When I lived in France, people were always bringing this dish to potluck meals. It's great for when you want noodles but are out of canned tomatoes. I suggest bowtie pasta, but spaghetti works equally well. Brie, also, since it is more costly and not always on hand, can be easily substituted with cubed mozzarella. This dish is traditionally served barely lukewarm, so that the cubed cheese doesn't melt, but I prefer it hot and don't mind the melting cheese. I also like to add a spoonful of sundried tomatoes to each serving and sprinkle parmesian over the top for a nice touch.
Top Review by 924895
This dish was fantastic! I love the crunchiness of the corn mixed with the tomatoes! I made it with both brie for the grown-ups and mozzarella for the kids and everyone enjoyed it. Only thing- I will add more corn next time.
- 1 lb bow tie pasta
- 2⁄3 cup olive oil
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- 1 cup corn
- 3 tomatoes, diced
- 14 ounces brie cheese, cubed (or mozzarella)
- 2 teaspoons basil
- 1 teaspoon parsley
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- Cook pasta, drain, and allow to cool.
- Heat oil, lemon juice, and garlic in a pot.
- Add the corn and spices.
- Toss pasta with garlic and oil sauce.
- Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese.
- Serve topped with shredded parmesian and sundried tomatoes, if desired.