Di Utton, who was a member of my book club many years ago, is a wonderful cook.
She says her whole family grew up with this simple pasta dish. She lives in Cape Town now, but we still see them when we holiday in Kommetjie.
Image from: Zola Nene
6 roma (plum) tomatoes
1 wedge Brie cheese
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 cups finely chopped fresh basil
500 g linguine, penne or fusilli pasta
Salt and black pepper to taste
Chop the tomatoes into bite-size pieces and place in a bowl.
Chop or tear the Brie into bite-sized pieces and add to the bowl, together with the olive oil, balsamic vinegar and half the basil. Set aside to marinate for at least 4 hours, or up to 8 hours.
When ready to serve, cook the pasta according to the package instructions. Drain, and immediately add to the marinated tomatoes and Brie. Toss gently to combine; the heat of the pasta will start
to melt the cheese. Scatter over the remaining basil and serve warm.
Instead of roma tomatoes, use 200 g cherry tomatoes, halved.
For a lower-carb option, replace the pasta with 500 g baby marrow noodles.