Summer Brie Pasta

This recipe was submitted by 123pcb on June 24th


Warning - NOT the healthiest of dishes, but unreal.

Summer Brie Pasta
I have no measurements for this, as it is all done by practice and taste, but I promise you will fall in love.
One wheel of brie cheese cut into cubed pieces about a quarter size
1 minced sweet vidalia onion - needs to be vidalia season (summer) because you want the onion to have more sweet than bitter.
1 -2 cups of cherry tomatoes, halved
2-3 cloves of minced garlic
1 tsp ground sea salt
TONS of basil. If you are buying it at the store, I use the whole package. If you are cutting it from your garden, it's about 10 large pieces.
Optional - Kalamata Olives
Your choice of great pasta - we find that fusili is the best because the brie melts into the nooks.
Dice the onion and garlic, place in a large bowl. Add the halved tomatoes and cubed brie cheese, add your fresh basil and ground sea salt (If you are using the olives, don't use as much salt). Cover the mixture in olive oil - I usually put enough olive oil to really, really coat everything. Wrap the bowl in saran wrap and let it marinate. I have marinated it anywhere from 30 minutes to 4 hours and it's always delicious.
Cook the pasta, drain, and then place pasta in the bowl with your marinated mix. Mix it together. Make sure to do this right away so the brie melts a little into the mixture. Really stir it to make sure there is brie spread throughout the pasta.
Add salt to taste.