# Ingredient list:
→ Pasta
01 - 14 oz fettuccine
→ Sauce
02 - 9 oz brie cheese wheel, rind on, cut into large chunks
03 - 1 lb cherry tomatoes, halved
04 - 3 cloves garlic, thinly sliced
05 - 2 tbsp extra-virgin olive oil
06 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
07 - ½ tsp crushed red pepper flakes (optional)
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper
→ Garnish
10 - 10 fresh basil leaves, torn
11 - Freshly ground black pepper, to taste
# Step-by-step guide:
01 - Preheat the oven to 400°F (200°C).
02 - Combine cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, kosher salt, and black pepper in a large ovenproof baking dish. Toss to evenly coat.
03 - Nestle the chunks of brie into the center of the baking dish, surrounded partially by the tomato mixture.
04 - Bake uncovered for 25 minutes until tomatoes are soft and bursting, and brie has melted into a creamy consistency.
05 - While the sauce bakes, cook fettuccine in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water before draining.
06 - Stir the melted brie and roasted tomatoes together to form a smooth sauce. Add hot fettuccine to the baking dish and toss to coat, adding reserved pasta water as needed to achieve a silky texture.
07 - Scatter torn basil leaves over the pasta, finish with freshly ground black pepper, and serve immediately.
