A delightful pasta dish combining the creaminess of Brie with the tanginess of sun-dried tomatoes, perfect for a quick and satisfying meal.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Cook the linguine according to the package instructions until al dente.
Stir occasionally to prevent sticking.
Meanwhile, chop the garlic, basil leaves, and sun-dried tomatoes.
Use a sharp knife for precise cuts.
In a large pan, heat the olive oil over medium heat and sauté the garlic until fragrant.
Avoid burning the garlic as it can turn bitter.
Add the sun-dried tomatoes to the pan and cook for 2 minutes.
Stir frequently to combine flavors.
Drain the pasta and add it to the pan with the garlic and tomatoes.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss in the Brie and fresh basil, stirring until the cheese melts and coats the pasta.
Cut the Brie into small pieces for quicker melting.
Season with salt and black pepper to taste and serve immediately.
Serve with freshly grated Parmesan for extra flavor.
