Save I pulled this together on a Tuesday night when I had friends coming over in an hour and nothing planned. There was a wheel of brie in the fridge, some tomatoes starting to wrinkle, and a box of pasta. I threw it all in a dish, slid it into the oven, and when they walked in, the smell alone made them think I'd been cooking all day. Sometimes the best meals happen when you're just trying not to panic.
The first time I made this, I wasn't sure if I should remove the rind from the brie. I left it on out of laziness, and it turned out to be the right call. As it baked, the cheese collapsed into itself, the rind softened, and everything stirred into a sauce so creamy I thought I'd done something wrong. My friend scraped the dish clean with bread and asked for the recipe before she even left.
Ingredients
- Fettuccine: Wide enough to hold onto all that creamy brie sauce, and it twirls beautifully on a fork.
- Brie cheese wheel: Leave the rind on, it melts right in and adds a subtle earthy flavor that makes the sauce taste more complex.
- Cherry tomatoes: They burst in the oven and release their sweet juices, which mix 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.
- Olive oil: Use good quality extra virgin, it coats the tomatoes and helps everything roast evenly.
- Fresh thyme: A little goes a long way, it smells like a garden and balances the richness of the cheese.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy.
- Kosher salt and black pepper: Season the tomatoes well before baking, they need it to bring out their sweetness.
- Fresh basil: Tear it with your hands right before serving, it stays fragrant and bright that way.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F). While it heats, halve your tomatoes and slice the garlic thin, the prep is quick and forgiving.
- Toss the base:
- In a large ovenproof baking dish, combine the tomatoes, garlic, olive oil, thyme, red pepper flakes, salt, and pepper. Use your hands to toss everything so the tomatoes glisten.
- Nestle the brie:
- Cut the brie into large chunks and place them in the center of the dish, letting the tomatoes surround them like a little nest. Don't worry about it looking perfect.
- Bake until melty:
- Slide the dish into the oven uncovered and bake for 25 minutes. You'll know it's ready when the tomatoes have collapsed and the brie looks like it's about to spill everywhere.
- Cook the pasta:
- While the brie bakes, boil a large pot of salted water and cook the fettuccine until al dente. Save half a cup of the starchy pasta water before you drain it, you'll need it to loosen the sauce.
- Stir the sauce:
- Pull the baking dish from the oven and stir the brie and tomatoes together with a spoon until they melt into a creamy, glossy sauce. It happens fast and feels like magic.
- Toss with pasta:
- Add the hot drained fettuccine directly to the baking dish and toss everything together with tongs. Add splashes of pasta water until the sauce coats every strand like silk.
- Finish and serve:
- Tear the basil over the top, grind fresh black pepper generously, and serve it straight from the dish. It tastes best when it's still steaming.
Save I've made this for date nights, for friends who needed comfort food, and once for my sister when she was too tired to cook for herself. Every time, it feels like more than just pasta. It's the kind of dish that makes people sit a little longer at the table, scraping their plates and asking if there's more.
How to Choose Your Brie
Look for a wheel that feels soft when you press the center gently through the wrapper. If it's too firm, it won't melt as beautifully. Room temperature brie melts faster and more evenly, so leave it out while you prep if you remember. I've used both French brie and domestic, and honestly, they both work as long as the cheese is ripe and creamy inside.
What to Do with Leftovers
This reheats surprisingly well if you add a splash of water or milk to the pan and warm it gently over low heat, stirring constantly. The sauce can break if you microwave it too hard, so I always reheat it on the stove. It also makes a great cold pasta salad the next day if you toss in some fresh arugula and a squeeze of lemon.
Ways to Make It Your Own
Once you've made this the first time, it's easy to riff on. I've added baby spinach right before tossing with the pasta, and it wilts into the sauce beautifully. A handful of toasted pine nuts or walnuts on top adds crunch and makes it feel fancier. If you want something lighter, swap the fettuccine for whole wheat or a gluten-free option, the sauce is rich enough to carry it.
- Try camembert instead of brie for a slightly funkier, earthier flavor.
- Add a splash of white wine to the tomatoes before baking for extra depth.
- Toss in fresh arugula or spinach right before serving for a peppery contrast.
Save This is the kind of recipe I keep coming back to when I want something that feels indulgent but doesn't ask much of me. It's proof that a few good ingredients and a hot oven can turn into something worth remembering.