Creamy No-Cook Tomato Sauce with Basil and Brie

• Level:Easy

• Total: 20 min
• Active: 20 min

• Yield:6 servings

Ingredients

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Kosher salt

1 pound thin spaghetti

2 pounds beefsteak tomatoes (about 3 medium)

1/4 cup extra-virgin olive oil

1/4 cup fresh basil leaves, chopped, plus more for serving

8 ounces Brie, cut into 1/2-inch pieces

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
2. Meanwhile, grate the tomatoes on the largest holes of a box grater into a large bowl, discarding any big pieces of excess tomato skin. Whisk in the oil, basil and 2 teaspoons salt. Stir in the Brie.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the tomato mixture and toss to combine. Add the pasta water, a little at a time, to moisten the pasta and help the Brie partially melt, if needed. 
4. Top with more basil before serving.

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