6 Servings 25 min Cook
1/4 Tsp Crushed Red Pepper Flakes
1 1/2 Cup cherry tomatoes Cherry Tomatoes
4 Cup leaves, whole Basil
12 Oz Brie Cheese
12 Oz Pasta
2 Cloves, minced Garlic
1/2 Cup Olives
Cut olives into quarters.
Cut Brie into 1/2-inch cubes.
Coarsely chop basil .
Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet.
Stir, separating cheese pieces.
Mix in chopped basil.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1/2 cup pasta cooking liquid.
Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture.
Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes.
Season pasta to taste with salt.
Transfer to large shallow bowl.
Garnish with basil sprigs and serve.