Saturday, December 22, 2007
Spaghetti with Tomato and Brie
500g courgettes, halved lengthways
3tbsp olive oil
2 garlic cloves thinly sliced
finely grated zest and juice of 1 lemon
6 ripe tomatoes, roughly chopped
140g brie, diced
Cook the spaghetti in salted boiling water according to packet directions. Meanwhile, slice the courgettes. Heat the oil in a large frying pan, then fry the courgettes and garlic for 3-4 minutes till softened.
Add the lemon zest , tomatoes and about 3tbsp of the pasta water (enough to make a sauce). Cook for a further 2-3 min until the tomatoes begin to soften. Remove from the heat and stir in the brie so it just starts to melt. Season and add lemon juice to taste.
Drain the spaghetti well and toss with the tomato mixture.
This came from 101 Cheap Eats.
This was another one of those super easy, quick spaghetti sauces I love so much. It did have a bit of chopping, but you could still, quite easily make the sauce in the time it takes to boil water and cook the pasta.
This one was interesting to me because I had never thought of using Brie in a tomato sauce before. It was wonderful. I don’t know why I never thought of it, it’s such a brilliantly melt-y cheese.
I really like this a lot. The lemon perks it up without making it any less of a comfort food. I’m going to try it again in the summer when the good tomatoes come back, but even with winter tomatoes, it’s still worth making.