Cheesy Tomato Pasta
This has become a favorite canoe/winter camping dish for my wife and I. All of the prep work can be done at home making cooking at camp a snap. It is one of the meals that we bring with that we want to eat the first night out, but we know that if we wait it will taste even better. Such a hard choice! For camping, keep the sauce separate until the night you decide to eat it. Then cook the pasta and add the sauce from there. Don’t get me wrong, this is not just a camp quality food, we prepare it at home quite often.
Ingredients
- 1 qt stewed tomatoes , or equivalent fresh (about 8-10 medium tomatoes)
- 1½ C brie , cubed
- 2 cloves garlic , more if you want
- 5 T fresh basil , finely chopped
- 2 T olive oil
- 2 t red wine vinegar
- ½ t dried rosemary (optional)
- ½ t salt
- ½ t ground black pepper
- 1 lb shell pasta , or your favorite
- 1 T Parmesan cheese , grated
Instructions
- In a large bowl, combine the toma- toes, Brie cheese, garlic, basil, oil, vinegar, rosemary, salt, and pepper. Mix well. If time allows, this sauce can marinate together in the fridge all day and even overnight. It gains degrees of yuminess the longer it sits.
- Boil pasta till al dente and drain. Add sauce to pasta and heat together, stirring con- stantly until the Brie melts and the tomatoes become soft. Sprinkle with Parmesan cheese and enjoy!