# Components:
→ 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)
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
# Method:
01 - Preheat the oven to 400°F.
02 - In a large ovenproof baking dish, combine cherry tomatoes, garlic, olive oil, thyme, crushed red pepper flakes, kosher salt, and black pepper; toss to mix evenly.
03 - Nestle the brie chunks into the center of the baking dish, partially surrounded by the tomatoes.
04 - Bake uncovered for 25 minutes until tomatoes are soft and bursting and brie is melted and gooey.
05 - While the sauce bakes, cook fettuccine in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
06 - Remove baking dish from oven; stir melted brie and tomatoes into a creamy sauce. Add drained fettuccine and toss to coat, incorporating reserved pasta water as needed for smooth consistency.
07 - Scatter torn basil leaves over pasta and finish with freshly ground black pepper. Serve immediately.
