Caprese Pasta

Ok, so this one is my adaptation of a recipe submitted to the Washington Post by Patrice Kehoe, who in turn adapted hers from "The Silver Palate Cookbook." Aren't all recipes truly created this way? I make a version of someone else's version who in turn adapted someone else's... I've posted the original recipe here. I used fresh mozzarella instead of brie, and used all of a small head of garlic instead of half of a larger one. Also, I used fresh heirloom tomatoes from my garden.

Recipe Courtesy of: The Washington Post, August 13, 2008

Dinner in 20 Minutes

Ingredients:

• 12 to 16 ounces dried whole-grain thin spaghetti
  
• 6 to 7 large Roma tomatoes or 2 pints of assorted cherry/grape tomatoes
• 1 cup packed basil leaves
• 1/2 head roasted garlic (if roasting garlic for this recipe, add 20 minutes; see TIP; may substitute 1 1/2 tablespoons store-bought roasted garlic)*
• 6 ounces brie, preferably at room temperature
• 1/4 to 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt (optional)
• Freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions:

1. Bring a large pot of salted water to a boil over high heat.
   
2. Add the pasta and cook according to package directions.
3. While the pasta is cooking, coarsely chop the tomatoes and place in a large serving bowl.
   
4. Stack the basil leaves neatly, then roll them tight and cut into very thin shreds; add to the bowl.
   
5. Squeeze about half of the cloves from a head of roasted garlic, or add about 1 1/2 tablespoons of roasted garlic and mix well.
   
6. Tear the brie into chunks, discarding the rind, if desired, and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste.
   
7. Toss to combine, placing the bowl of sauce on a warm surface of the stove top.
8. Drain the pasta thoroughly and add to the sauce; toss until the brie has melted.
   
9. Add the Parmigiano-Reggiano cheese and toss lightly to combine.
   
10. Divide among individual wide, shallow bowls and serve with more of the cheese for passing at the table.

TIP - About Roasted Garlic:

In the summer, it's always a good idea to multi-task when the oven has to be on. Unless you're baking a pie (which might pick up unwanted garlicky aromas), lop off the top of a head of garlic so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then toss into the oven with whatever else is baking. (Normally it takes about 40 minutes in a 400-degree oven; you'll know the garlic is ready when you squeeze the foil and it feels soft.)

Squeeze the cooled cloves into a resealable plastic food storage bag and freeze for several months or refrigerate for several weeks.

Results: This was tasty, easy and quick. I like brie but my husband doesn't, therefore the mozzarella substitution. Also, I wasn't foofy and didn't use whole-grain pasta. We took the whole bowl to my in-laws and they seemed to like it too. Next time I'll make it for me and the girls and use brie, will let you know how that turns out!