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  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 4 medium tomatoes (about 1 pound), crushed
  • 1/2 teaspoon salt
  • 3/8 teaspoon Freshly ground black pepper
  • 12 ounces short pasta (such as the little radiators), cooked and drained
  • 8 ounces Brie cheese, room temperature, cut into small pieces
  • 1 cup torn basil leaves


  1. Combine olive oil, garlic, and crushed tomatoes in a large bowl. Add salt and pepper. Toss in pasta, cheese and basil. Mix gently.

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The recipe was originally published as Pasta with Tomatoes, Brie and Basil on

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