Pin it I stumbled on this recipe during a power outage when I had nothing but a wheel of brie, some cherry tomatoes, and a box of pasta in the pantry. I threw everything into a baking dish and hoped for the best. When I pulled it out of the oven, the brie had pooled into the sweetest, creamiest sauce I'd ever tasted. Now it's my go-to whenever I want something that looks fancy but takes almost no effort.
The first time I made this for friends, they thought I'd ordered it from a restaurant. I watched them twirl the fettuccine and go quiet for a moment, then ask what was in the sauce. When I told them it was just melted brie and tomatoes, they didn't believe me. That night, this dish became my secret weapon for dinner parties.
Ingredients
- Fettuccine: The wide, flat noodles catch the creamy sauce beautifully, though you can swap in penne or rigatoni if that's what you have on hand.
- Brie cheese wheel: Keep the rind on, it melts right into the sauce and adds a subtle earthy flavor that makes everything taste richer.
- Cherry tomatoes: Halving them helps them burst open in the oven and release their sweet juices, which mix with the brie to form the base of the sauce.
- Garlic: Slice it thin so it softens and sweetens in the oven without burning or turning bitter.
- Extra-virgin olive oil: Use the good stuff here, it coats the tomatoes and helps everything roast evenly.
- Fresh thyme: A little goes a long way, it adds a warm, woodsy note that balances the richness of the cheese.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that cuts through the creaminess.
- Kosher salt and black pepper: Season generously, the tomatoes need it to bring out their natural sweetness.
- Fresh basil: Tear it right before serving so it stays bright and fragrant, it's the final touch that makes the dish sing.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and gather your baking dish. This is the kind of recipe where everything happens in one place, so pick a dish that can go from oven to table.
- Toss the Tomatoes:
- Combine the halved cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, salt, and pepper in the baking dish. Use your hands to mix it all together so every tomato gets coated.
- Nestle the Brie:
- Cut the brie into large chunks and tuck them right into the center of the tomatoes. Don't worry about making it look perfect, the cheese will melt and spread on its own.
- Bake Until Gooey:
- Slide the dish into the oven and bake uncovered for 25 minutes. You'll know it's ready when the tomatoes are soft and bursting and the brie has melted into a creamy pool.
- Cook the Pasta:
- While the sauce bakes, bring a large pot of salted water to a boil and cook the fettuccine until al dente. Before draining, scoop out half a cup of the starchy pasta water and set it aside.
- Stir the Sauce:
- Pull the baking dish from the oven and stir everything together until the brie and tomatoes form a smooth, creamy sauce. If it looks too thick, add a splash of the reserved pasta water.
- Toss and Serve:
- Add the hot drained fettuccine to the baking dish and toss it all together until every strand is coated. Scatter torn basil over the top, grind some black pepper on it, and serve it straight from the dish.
Pin it One rainy evening, I made this for myself and ate it curled up on the couch with a glass of wine. The way the brie coated each strand of pasta, the sweet burst of tomatoes, the warmth of the thyme, it all felt like comfort in a bowl. Sometimes the best meals are the ones you make just for yourself.
Serving Suggestions
This pasta pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens cut through the richness of the brie and brighten the whole plate. A crusty baguette on the side is perfect for mopping up any extra sauce left in the dish.
Variations and Swaps
If you can't find brie, camembert works just as well and gives you the same creamy melt. I've also added a handful of baby spinach or arugula to the baking dish right before tossing in the pasta, it wilts into the sauce and adds a fresh, slightly bitter note. For a heartier version, toss in some cooked chicken or crispy pancetta before serving.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. The sauce will thicken as it cools, so when you reheat it, add a splash of water or broth to loosen it up. I usually warm it gently in a pan over low heat, stirring occasionally until it's creamy again.
- Reheat on the stovetop with a little extra pasta water for the best texture.
- Avoid microwaving at full power, it can make the cheese separate and turn oily.
- This dish is best enjoyed fresh, but leftovers still taste wonderful the next day.
Pin it This is the kind of recipe you'll come back to again and again, whether you're feeding a crowd or just treating yourself to something special. It's proof that the simplest ingredients can create the most unforgettable meals.
Recipe FAQs
- → How do I melt the brie without burning it?
Bake the brie nestled among cherry tomatoes at 200°C (400°F) for about 25 minutes. This gentle heat softens the cheese evenly without burning the rind.
- → Can I use a different pasta than fettuccine?
Yes, other long noodles such as linguine or tagliatelle work well, as they hold the creamy sauce nicely.
- → What herbs complement the sauce best?
Fresh thyme infuses the sauce with earthy notes, while torn basil leaves added last bring a bright, aromatic finish.
- → How can I adjust the sauce consistency?
Reserve some pasta cooking water and add it gradually when tossing pasta with the sauce to achieve a smooth, silky texture.
- → Is it possible to add greens to the dish?
Yes, stirring in baby spinach or arugula before tossing helps brighten the rich sauce with fresh, peppery flavors.