The other day I stumbled across this pin and it looked really tasty. The food, not the pin.
Anyway, I added the ingredients to my shopping list and headed for the grocery store. Since ya’ll don’t know me yet, you don’t know that this is a huge undertaking for me at this point in my life. See a few weeks back I woke up in excruciating pain and realized I was unable to use my hands at all; fast forward past a couple visits to doctors and I’m now waiting for surgery on both hands for carpel tunnel syndrome. So pushing a grocery cart, picking up groceries…these things are like trying to score on Michael Jordan. Or something close.
But I digress. Back to the pin. Doesn’t it look like something you’d want to eat? I thought so, so I decided to give it a whirl. Only there is a problem here–I live in this tiny, tiny town so there were a few ingredients missing from our store’s shelves. Like the sun dried tomatoes in oil. But they did have them in the little Capri-sun style packs, so that was okay. Also the only basil they had was about as fresh as my ex-husband’s grandmother, and we buried her right after my daughter was born (Sam’s in her first year of college now.)
Suffice it to say the recipe needed a bit of tweaking before it hit our table, so I did the best I could and subbed out dried herbs for the fresh and threw in a bit of thyme, parsley and rosemary as well, added olive oil to make up for the lack of oil in the tomatoes then finished it off with one red and one yellow bell pepper.
The result? Not quite as pretty as the original pin because it didn’t have the fresh greenery, but let me tell you this was shut. your. mouth. delish.
Here’s my final recipe:
- 12 Ounces Linguine (broken in half)
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Pouch Sun Dried Tomatoes
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Minced Garlic
- 1 Teaspoon Basil
- 1 Teaspoon Parsley
- 1 Teaspoon Thyme
- 1 Teaspoon Rosemary
- Ground Black Pepper (to taste)
- Coarse Salt (to taste)
- Pinch of Red Pepper (optional)
- 4 1/2 Cups Water
- 8 ounces of Brie, no rind, torn into pieces
- Shaved Parmesan for serving
Combine the water, olive oil, seasonings, tomatoes and pasta into a 3-quart or larger sauce pan. Cook over medium heat until the pasta is done, about 10 minutes. While the pasta is cooking, core and chop your bell peppers. Once the pasta is done, there should only be about 1/2 cup of liquid left in the pot; if there is more, drain off enough to get it down to this level, but don’t strain the pasta. Add in the brie and the chopped peppers, turn the heat to low and cook until the brie is a melted, creamy treat. Serve in bowls and top it off with the shaved Parmesan and additional salt and pepper to taste.
The only thing I’d change would be to add a slightly sharper cheese flavor into the mix to round it out–and maybe a shrimp or two if I decide I’m feeling frisky. Ken loved it, too, and made a beeline for the leftovers the next day, so there ya go–officially added to all future menu selections. And approved for dinner with the in-laws.