Save I stumbled on this recipe during a particularly cold February when I had a small wheel of brie sitting in my fridge, staring at me every time I opened the door. I'd bought it for a party that never happened, and I refused to let it go to waste. On a whim, I tossed it into a pan with tomatoes and garlic, slid it into the oven, and walked away. When I came back thirty minutes later, the smell alone made me forget I was wearing mismatched socks and hadn't brushed my hair all day.
The first time I made this for friends, I served it straight from the baking dish because I was too lazy to transfer it to a serving bowl. Everyone assumed it was intentional, like some kind of rustic presentation, and I just nodded along. One friend scraped the dish so clean I didn't even need to wash it. That's when I knew this recipe was a keeper.
Ingredients
- Fettuccine: The wide, flat shape holds onto the creamy sauce better than spaghetti, though I've used whatever pasta I had and it still worked.
- Brie cheese wheel: Leave the rind on, it melts into the sauce and adds a subtle earthy flavor that makes people ask what your secret is.
- Cherry tomatoes: They burst in the oven and release their sweet juices, which mix with the cheese to create something almost magical.
- Garlic: Thinly sliced so it softens and sweetens in the oven instead of burning, I learned that the hard way once.
- Extra-virgin olive oil: Use the good stuff here, it coats everything and carries the flavor of the thyme and garlic.
- Fresh thyme leaves: A little goes a long way, and it smells like a French countryside I've never actually visited.
- Crushed red pepper flakes: Optional, but I always add them because I like a tiny kick that sneaks up on you.
- Kosher salt and black pepper: Season boldly, the cheese and pasta need it to shine.
- Fresh basil leaves: Torn at the last second so they stay bright green and fragrant, never skip this step.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and let it heat up while you gather everything. This gives you time to open the wine you'll inevitably pour yourself halfway through.
- Toss the tomatoes:
- In a large ovenproof dish, combine the halved cherry tomatoes, sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper. Use your hands to toss it all together, it's messy but satisfying.
- Nestle the brie:
- Place the brie chunks right in the center of the tomatoes, letting them sink in a little. It looks strange at first, but trust the process.
- Bake until bubbly:
- Slide the dish into the oven uncovered and bake for 25 minutes. You'll know it's ready when the tomatoes are collapsing and the brie is melted into a gooey pool of cheese heaven.
- Cook the pasta:
- While the dish bakes, boil your fettuccine in salted water until it's al dente. Save half a cup of the starchy pasta water before you drain, it's your secret weapon for silkiness.
- Stir the sauce:
- Pull the baking dish from the oven and stir everything together until the brie and tomatoes become a creamy, slightly chunky sauce. It should look glossy and smell like you know what you're doing.
- Toss with pasta:
- Add the hot fettuccine directly to the dish and toss with tongs, adding splashes of pasta water until the sauce clings to every strand. Don't be shy with the water, it transforms the whole thing.
- Garnish and serve:
- Tear the basil over the top, crack some fresh black pepper, and serve it immediately while it's still steaming. This is not a dish that waits politely.
Save There's a moment when you pull this out of the oven and everyone in the room stops talking and just stares at the dish, trying to figure out what smells so good. I've had quiet dinners turn into loud, happy ones because of this pasta. It's the kind of recipe that makes people feel cared for, even if you barely tried.
What to Do with Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or cream to bring back the silky texture. I've eaten this cold straight from the container at midnight and it was still delicious, though I won't admit that in polite company.
Swaps and Variations
If you can't find brie or it's too pricey, camembert works just as well and tastes almost identical. I've also stirred in baby spinach or arugula right before serving for a bit of green, and it wilts perfectly into the hot pasta. Once I added sun-dried tomatoes because I had a jar open, and it made the whole thing taste fancier than it had any right to be.
Serving Suggestions
This pasta is rich enough to stand alone, but I like serving it with a simple arugula salad dressed in lemon juice and olive oil to cut through the creaminess. A crusty baguette for mopping up the sauce is non-negotiable in my house. If you're feeling extra, a crisp Sauvignon Blanc or Pinot Grigio makes it taste like you're dining at a tiny Italian restaurant that doesn't actually exist.
- Pair with a peppery arugula salad to balance the richness.
- Serve with warm, crusty bread for dipping into every last bit of sauce.
- Pour a chilled white wine and pretend you planned this meal all along.
Save This is the kind of recipe I make when I want to feel like I accomplished something without actually working very hard. It's comfort and indulgence wrapped into one dish, and it never fails to make me happy.
Common Questions
- → Can I use another cheese instead of brie?
Yes, camembert is a great substitute and will provide a similar creamy texture and mild flavor.
- → How do I achieve a silky sauce consistency?
Reserve some pasta cooking water and gradually add it to the sauce while tossing the pasta to loosen and smooth the coating.
- → What herbs complement this sauce best?
Fresh thyme adds a gentle earthiness; basil scattered on top brings a fresh, aromatic finish.
- → Can I add vegetables to this dish?
Yes, tossing in baby spinach or arugula before serving adds color, texture, and a subtle peppery note.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy, tangy flavors beautifully.