Lisa’s Brie, Tomato and Tarragon Pasta
This gorgeous pasta is made with a handful of delicious ingredients and a super simple cooking method. As seen on John and Lisa's Weekend Kitchen on ITV.
Introduction
This recipe is inspired by a recipe from the Silver Plate cookbook that my godmother and my mother loved. It requires everything to be at room temperature in order for the hot pasta to cook the sauce. On a warm summer’s day, with all the ingredients left out, the sauce will make itself but if you’re making this any other time of year you can always warm the mixture through on the hob.
Ingredients
| 200ml | good-quality extra virgin olive oil |
| 6 large | tomatoes on the vine, or plum tomatoes, diced |
| 6 | spring onions, finely sliced |
| 2 tbsp | coarsely chopped tarragon, plus extra to garnish |
| 150–200g | Brie (left out of the fridge overnight), rind at the sides removed but top left on, diced |
| 300g | spaghetti |
| sea salt and freshly ground black pepper |
Method
If making this dish in the autumn or winter, to speed the dish along, heat the olive oil until just warm in a pan, then take off the heat. Add the tomatoes, spring onions, tarragon and Brie. Season with salt and pepper. Alternatively, in the warmer months, a good few hours before serving, in a bowl combine all the ingredients except the spaghetti. Leave to sit for as long as you have until ready to use.
Cook the spaghetti according to the packet instructions, then drain (reserving the cooking water). Add the piping-hot spaghetti to the tomato mixture and toss through until combined; you may need a little of the pasta water or more olive oil to loosen. Garnish with a little extra tarragon.
Tip: To get the best flavour from your tomatoes, keep them in a fruit bowl and not in the fridge.
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