This is a casual, fragrant, plentiful celebration of Canadian summer, inspired by the ingredients in bruschetta. Every year I eagerly await the return in the markets of the baskets of fresh field tomatoes (although sometimes it's worth the extra price in the winter to buy tomatoes-on-the-vine). This is affordable yet the brie makes it decadent. Serve warm or hot, with plenty of crusty bread and a simple salad with balsamic vinaigrette. (Can also be served as a side dish beside a chicken breast, or chicken skewers marinated in lemon, olive oil, garlic and rosemary.) My favourite dessert for a dinner party is a heaping tray of fresh local fruit and chunks of dark chocolate. (Anybody on a diet doesn't feel they insult you by refusing a slaved-over dessert, and can fill up on fruit without announcing their dietary concerns.) All of the ingredients except for the olive oil can be not only Canadian, but every province should be able to find their own local version as well.
- Portion size 8 servings
- Credits : Moira Dunphy
- 2 400 g boxes farfalle pasta
- 2 400 g boxes bow tie pasta
- 4 tomatoes chopped
- 3 cloves garlic
- 500 g Canadian Brie cheese rind removed
- 4 green onions diced
- 1/4 cup olive oil
- 1 dash salt
- lots of pepper
- 2 cups fresh basil leaves washed and sliced in ribbons
- 2 tablespoons fresh parsley
- 2 tablespoons grated Parmesan cheese
- 2 handfuls pine nuts
- 2 handfuls walnuts
MethodWash, trim and chop tomatoes (skin is fine, but remove any large or loose pieces). Place in bowl.
Grate or mash up garlic and add to bowl.
Trim rind off of Brie and chop the cheese into uneven chunks - it's good to have some small and some large. Add to bowl.
Split green onions lengthwise, then dice and add to bowl. Add olive oil, salt and pepper and mix well. Line up basil leaves together and cut into ribbons. (In a hurry? Chopped-up chunks work just as well - come on, it's basil!) Add basil and gently work into tomato mixture so basil is well coated.
Cover and leave at room temperature for at least 30 minutes for all the flavours to marry.
Cook pasta according to directions. Once drained, place in large bowl. Add tomato mixture and toss well. The heat from the pasta will melt the brie. (If you desire the larger chunks of brie to remain intact, let pasta cool for 5 minutes, or add those chunks after pasta is well tossed.)
Garnish with fresh parmesan and parsley on top. Optional nuts can be added to up the protein if there are no guests with nut allergies.