Basil Fettucine with Brie

    1 hour 10 minutes

    Tomatoes and basil together are always a hit and brie adds creaminess. Great served warm or cold for dinner.

    103 people made this

    Serves: 4 

    • 375g uncooked fettuccine
    • 4 large tomatoes, seeded and chopped
    • 2 cloves garlic, minced
    • 125g Brie cheese, cubed
    • 1 cup fresh basil leaves, roughly chopped
    • 125ml olive oil
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons grated Parmesan cheese

    Preparation:1hour  ›  Cook:10min  ›  Ready in:1hour10min 

    1. In a large bowl combine chopped tomatoes, minced garlic, brie, basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.
    2. In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
    3. Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.

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    Reviews in English (81)


    I got a similar recipe from a newspaper. It's really good without the wine vinegar, just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition, I used one wedge of regular brie and one herbed one. YUMMY!!! And if you are a garlic lover like me, add more!  -  22 Oct 2007  (Review from Allrecipes USA and Canada)


    I scaled back to 4 servings. Used only a pinch of black pepper and fresh picked roma tomatoes. I love brie and this adds a wonderful flavor to this dish! The second time I made this pasta, I used penne, which made it easier to eat! Added fresh roma and heirloom tomatoes! Soooo Good!!  -  25 Jul 2008  (Review from Allrecipes USA and Canada)


    I LOVE this recipe with a few changes. I saute the garlic because I don't like it raw, to which I add some chopped onion and some red pepper flakes. I substitute balsamic vinegar for the red wine vinegar. I never would have thought that brie would would work so well with pasta!  -  18 Apr 2002  (Review from Allrecipes USA and Canada)