Pasta With Brie, Tomatoes, Olives, and Basil

From Bon Appetit with a couple small changes. The Brie coats the rigatoni like a creamy pasta sauce.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 6  ounces rigatoni pasta (or other large pasta)
• 6  ounces  brie cheese, rind removed, cut into about 1/2-inch chunks
• 7 -8  ounces  halved grape tomatoes
• 1⁄4 cup  quartered pitted kalamata olive
• 1  teaspoon  minced garlic
• 1⁄8-1⁄4 teaspoon red pepper flakes
• 1⁄2 cup  packed fresh basil leaf, chopped
•  salt, to taste

Directions

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
2. Meanwhile, in a large skillet *off heat*, place cheese cubes, tomatoes, olives, garlic, and crushed red pepper. Still off heat, stir to separate cheese pieces. Mix in chopped basil.
3. Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture.
4. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 4-5 minutes.
5. Season to taste with salt (if needed) and serve.