Weekend Kitchen: Tomato, Brie, and Basil Pasta

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In an attempt to keep up with my ever growing supply of fresh basil, I made this pasta dish for dinner the other night.  I thought it was good and it was probably the quickest pasta dish I have ever made!  I used whole grain pasta, but if I make this dish again I think I would use regular pasta; I thought the whole grain made the overall dish a little dry.
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*Recipe came from the July 2010 issue of Sunset Magazine in their Fast & Fresh section.  It was submitted by reader Colleen Clark of Loveland, Co.  No, I don't live in the West, but I really like Sunset magazine! 
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Ingredients:
- 12 oz. orecchiette or shell pasta
- 4 oz. brie cheese, sliced
- two large tomatoes chopped (or 1 qt. cherry tomatoes)
- 1 tbsp. minced garlic
- 1/4 c. extra-virgin olive oil
- 1/2 c. fresh basil leaves, sliced
- salt & pepper to taste
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Cook pasta according to package directions.  Drain and return to pot.  Add remaining ingredients and stir to combine.
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Can you believe how easy that was?
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I served this with mixed greens drizzled with fresh lemon juice, olive oil, sea salt, and pepper. 

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I'm linking up with Alicia over at A Beautiful Mess.

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I've also linked up with Michael at Foodie Friday.