Save to Pinterest I wasn't planning to make anything fancy the night I first threw brie into a pan with tomatoes. The cheese was leftover from a party, sitting in the fridge looking a little sad, and I had pasta to use up. What came out of the oven stopped me mid-stir: molten cheese pooling around blistered tomatoes, the smell so good I called my neighbor over just to see it. We ate straight from the baking dish with forks, laughing at how something so simple could feel this indulgent.
The second time I made this, it was for a friend going through a rough week. She sat at my kitchen table while I pulled the dish from the oven, and when I tossed the pasta in, the cheese stretched and clung to every strand. She took one bite and her whole face softened. Sometimes a meal is just a meal, and sometimes it's exactly what someone needs without you having to say a word.
Ingredients
- Fettuccine: The wide ribbons hold onto the creamy sauce better than thinner pasta, and the texture is satisfying without being heavy.
- Brie cheese wheel: Leave the rind on, it melts right into the sauce and adds a subtle earthy depth you won't get from pre-sliced brie.
- Cherry tomatoes: They burst in the oven and release their sweet juice, which mixes with the brie to create the base of the sauce.
- Garlic: Slice it thin so it softens and sweetens in the oven instead of burning or overpowering the dish.
- Extra-virgin olive oil: Use a good one here, it carries the flavor of the garlic and thyme and coats everything before it hits the heat.
- Fresh thyme leaves: A little goes a long way, and the herbal note keeps the richness from feeling too heavy.
- Crushed red pepper flakes: Optional, but a pinch adds a tiny kick that wakes up the sweetness of the tomatoes.
- Kosher salt and black pepper: Season the tomatoes before baking so the flavors build as they roast.
- Fresh basil leaves: Torn at the last second, they add a bright, aromatic finish that cuts through the creaminess.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and let it heat fully while you get everything ready. This ensures the tomatoes blister and the brie melts evenly.
- Toss the Tomatoes:
- In a large ovenproof baking dish, combine the halved cherry tomatoes, sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper. Use your hands to toss everything so each tomato is lightly coated.
- Nestle the Brie:
- Place the brie chunks right in the center of the dish, letting the tomatoes surround them. The cheese will melt outward and mix with the tomato juices as it bakes.
- Bake Until Gooey:
- Slide the dish into the oven uncovered and bake for 25 minutes. You'll know it's done when the tomatoes are soft and bursting and the brie is completely melted and bubbling.
- Cook the Pasta:
- While the brie 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 use a spoon to stir the melted brie and tomatoes together until they form a creamy, silky sauce. It should look glossy and thick.
- Toss with Pasta:
- Add the hot drained fettuccine directly to the baking dish and toss with tongs until every strand is coated. If the sauce feels tight, add a splash of reserved pasta water to loosen it.
- Garnish and Serve:
- Tear the fresh basil leaves over the top and finish with a few grinds of black pepper. Serve immediately while the pasta is hot and the sauce is still clinging.
Save to Pinterest I remember standing at the stove on a Tuesday night, twirling pasta onto a fork and realizing I hadn't checked my phone once. The kitchen smelled like roasted garlic and melted cheese, and for those few minutes, nothing else mattered. That's what this dish does, it pulls you into the moment and makes you slow down just enough to enjoy it.
Make It Your Own
Once you've made this a few times, you'll start to see where you can play. I've stirred in handfuls of baby spinach right before serving, letting the heat wilt the leaves into the sauce. A friend of mine swaps the brie for camembert when she wants something a little funkier. You could also toss in sun-dried tomatoes or a squeeze of lemon juice at the end if you want a sharper edge to cut the richness.
Pairing and Serving
This pasta is rich enough to stand on its own, but a simple green salad with a sharp vinaigrette balances it beautifully. I like to pour a chilled Sauvignon Blanc or Pinot Grigio alongside, something crisp and bright that doesn't compete with the creaminess. If you're feeding a crowd, double the recipe and bake it in a larger dish, it scales up perfectly without losing any of that gooey magic.
Storage and Leftovers
Leftovers keep in the fridge for up to three days, though the sauce thickens as it cools. When you reheat, add a splash of water or milk to bring back that silky texture, and warm it gently on the stove instead of the microwave. I've also eaten this cold straight from the container at midnight, and honestly, it still tastes good enough to make you smile in the dark.
- Store in an airtight container to keep the basil from wilting too fast.
- Reheat in a pan with a little pasta water or milk to loosen the sauce.
- Don't freeze this, the brie separates when thawed and the texture won't come back.
Save to Pinterest This is the kind of recipe you make when you want to feel like you're treating yourself without the fuss. It's comfort and indulgence in one dish, and it never fails to make the kitchen feel like the best place to be.
Recipe Questions
- → Can I substitute brie with another cheese?
Yes, camembert can be used as a substitute for brie, offering a similar creamy texture and mild flavor.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta cooking water and add it gradually to the sauce when tossing the pasta. This helps achieve a silky, smooth consistency.
- → Is it necessary to keep the rind on the brie?
Keeping the rind helps the cheese melt evenly and adds depth to the sauce's flavor, but you can remove it if preferred.
- → What herbs complement the baked brie sauce best?
Fresh thyme and torn basil leaves are ideal for adding fragrant herbal notes that enhance the sauce without overpowering it.
- → Can this sauce be prepared ahead of time?
It’s best served fresh to maintain its creamy texture, but you can prepare the sauce and reheat gently while stirring before serving.
- → Which pasta types work well with this sauce?
Fettuccine is recommended for its ability to hold the sauce, but other flat or ribbon-shaped pastas like tagliatelle also pair nicely.