One-Pot Pasta Recipe: Linguine with Roasted Red Peppers, Tomatoes & Brie
Need a new pasta recipe that comes together in 20 minutes? This one-pot meal is not only fast, it’s delicious. Roasted red peppers and sun-dried tomatoes are swaddled in a creamy sauce amped up with brie. It’s guaranteed to be your new winter, spring, summer, and fall favorite.
A few years ago I was introduced to an absolutely delicious pasta dish by a fellow food writer — it featured summer ripe tomatoes, fresh basil, and an entire pound of brie. The recipe is one of many hits from the cult favorite The Silver Palate Cookbook, a classic tome that I regrettably discovered later than most. (I have some catching up to do!)
The recipe is as easy as they come, but it does involve a little advance planning to allow the ingredients time to blend. It also demands the freshest summer tomatoes, which aren’t an option year-round. So I made it my mission to adapt the recipe to minimize prep time and utilize ingredients that are always available fresh — fresh from my pantry, that is.
I started thinking about the Martha Stewart recipe for one-pan pasta that went viral on Pinterest recently. My friend Maggie and I attempted it a few weeks back, but in the end we decided, much to our disappointment, that it was quite lacking in the taste department. The finished pasta was rather bland and dry — it needed a brick of Parmesan to bring it back to life. I filed it away as a recipe I’d never make again.
One thing’s for sure, I did appreciate the practicality of the Martha recipe. What’s not to like about throwing everything in one skillet and 20 minutes later, dinner is on the table? I boldly decided to test out the one-pot concept, but using the Silver Palate recipe and pantry ingredients as my guide. I subbed in jarred roasted red peppers and sun-dried tomatoes for fresh, and amped up the seasoning quite a bit. Once the sauce was finished, I tossed in a handful of brie, which yielded an incredibly luscious sauce. Let me just say, oh my.
The best part of this recipe, besides its awesomeness, is that it comes together in just over 20 minutes. That’s about as quick as it gets without taking something out of the freezer and throwing it in a microwave. Even better, there’s plenty you can add or subtract from this recipe depending on what you have on hand. Want more green? Add a few handfuls of spinach or arugula, or a jar of artichoke hearts. Think it needs some protein? Shrimp, chicken, prosciutto, or bacon would all be good in here. And in the height of summer? Toss every juicy heirloom tomato you can find in there!
What else can I say … I think we have the makings of an insta-classic!
Pasta with Roasted Red Peppers, Sun-Dried Tomatoes & Brie
- 12 ounces
linguine, broken in half
- 1 cup
packed basil leaves
- 1 cup
coarsely chopped roasted red peppers
- 1/2 cup
sliced oil-packed sun-dried tomatoes
- 3 to 4
large garlic cloves, pressed
- 4 1/2 cups
- 2 tablespoons
oil from the jar of sun-dried tomatoes (or regular olive oil)
- 1 tablespoon
kosher salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
- 8 ounces
brie cheese, rind removed and torn into pieces
Grated Parmesan, for serving
Good-quality olive oil, for serving
Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water, pour some — but not all — into a separate bowl.)
Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)