Pasta with Tomato, Basil, and Brie

Original Recipe HERE

This is one of those recipes where using just a few flavorful ingredients makes a big impact.  Because it's kept simple, you can taste each one individually, yet they work together to make the meal better than just the sum of its parts.  It can work as a side dish or entree, as well as warm or cold (though I preferred it warm so the brie was melt-y).  Any smaller pasta could work, though ones with nooks-and-crannies, like shells or ruffles or rotini are best because the sauce gets trapped.
Since the garlic is raw and gets somewhat infused into the olive oil, be careful with the amount and err on the side of caution.

12 ounces small pasta
2 large tomatoes
4 ounces brie cheese
1 tablespoon minced garlic or 1 to 2 garlic cloves, pressed
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar [optional]
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup fresh basil leaves, thinly sliced into small strips
1) Cook pasta according to package directions.
2) While pasta is cooking, chop tomato into bite-size pieces.  Add to medium bowl [preferably metal].
3) Remove rind from brie.  Cube into small pieces [shape and uniformity don't matter].
4) Add brie, basil, olive oil, vinegar, salt, and pepper to tomatoes.  Stir to thoroughly combine.
5) After pasta is drained, add to bowl with other ingredients.  Stir thorougly to combine.
Notes: This tasted great both warm and cold, though I preferred it warm so the brie was melt-y.
Kid Participation:
* Stirring ingredients (though be careful for overzealous mixing that results in olive oil stains on clothing)
* Eat extra pieces of brie

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