Baked Brie Pasta Sauce

# What You’ll Need:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 9 oz brie cheese wheel, rind on, cut into large chunks

03 - 1 lb cherry tomatoes, halved

04 - 3 cloves garlic, thinly sliced

05 - 2 tbsp extra-virgin olive oil

06 - 1 tsp fresh thyme leaves or ½ tsp dried

07 - ½ tsp crushed red pepper flakes (optional)

08 - ½ tsp kosher salt

09 - ¼ tsp freshly ground black pepper

→ Garnish

10 - 10 fresh basil leaves, torn

11 - Freshly ground black pepper, to taste

# How To Make:

01 - Set the oven to 400°F to reach the cooking temperature.

02 - In a large ovenproof baking dish, mix cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, kosher salt, and black pepper, ensuring even distribution.

03 - Arrange the chunks of brie cheese in the center of the baking dish, surrounded partially by the tomato mixture.

04 - Bake uncovered for 25 minutes until the tomatoes soften and burst, and the brie has melted into a creamy consistency.

05 - Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package instructions until al dente; reserve ½ cup pasta water, then drain.

06 - Remove the baking dish from the oven and stir the melted brie and tomatoes to form a creamy sauce. Add the hot pasta to the sauce and toss thoroughly, incorporating reserved pasta water as needed to achieve a smooth texture.

07 - Top with torn basil leaves and freshly ground black pepper before serving immediately.

# Top Suggestions:

01 -

It tastes like you spent hours in the kitchen, but it's really just one baking dish and a pot of pasta.
The brie melts into the roasted tomatoes and turns silky without any cream or butter needed.
You can toss it together on a weeknight and still impress anyone who sits down at your table.

02 -

Don't skip reserving the pasta water, it's the secret to making the sauce cling to the noodles without getting greasy.
If your brie is cold from the fridge, let it sit at room temperature for 10 minutes before baking so it melts evenly.

03 -