Rigatoni with Brie, Grape Tomatoes, Olives, and Basil

Ingredients

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Brie cheese

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Whole wheat pasta

  Dry

  12 oz or 340g

Directions

1. Cut olives into quarters. Cut Brie into 1/2-inch cubes. Coarsely chop basil . Halve tomatoes.
2. Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil.
3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
4. Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.

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