ok, really, it's more how to cook like flask, only i got this recipe from my mom and have translated it into my own style and adjusted it for how i cook. my mom used a ruler on her version.
my mom wrote out the recipe for 4-6 people, but imma tell you how to make it at home for me, because i live alone. i make two servings, because i like it leftover.
one medium sized tomato per serving. it should be fresh and picked ripe from the vine.
a little olive oil, not important exactly how much, but somewhere around a teaspoon per serving.
somewhere between 4 and six ounces of brie
a half handful of fresh basil leaves, chopped
a pinch of salt
some little red pepper flakes. a few if you're me, a whole bunch if you like pointy food.
approximately one clove of garlic per serving, minced
a serving of pasta. i like something that holds sauce because the sauce is the point.
some parmesan cheese to sprinkle on top.
peel and chop the tomatoes. this is very important, the peeling.
peel and cut up the brie. also important. you want it without its rind.
toss then together in a bowl with the other sauce ingredients. give it a good stir and leave it be for a couple of hours, stirring occasionally. what will happen is the tomato and the brie will marinate and make a lovely pink velvety soup.
just before you're ready to eat, cook the pasta.
drain it, and pour it hot into the bowl with the lovely pink sauce.
sprinkle with parmesan.
if you like, go ahead and garnish with more basil.
struggle mightily to eat a moderate helping.