Penne with creamy brie and tomatoes


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Cooking time: 8 minutes
Penne with creamy brie and tomatoes
Chatelaine Triple Tested


  • 1/2 450-g pkg farfalle or penne pasta

  • 4 tomatoes, preferably a mix of red and yellow

  • 4 slices prosciutto

  • 3 garlic cloves, minced

  • 1 cup shredded fresh basil

  • 2 tbsp olive oil

  • generous pinches salt

  • 140 g brie, or camembert


  • Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions until al dente, about 8 to 10 minutes. Meanwhile, coarsely chop tomatoes. Slice prosciutto into thin strips. Place in a large bowl with the garlic and basil. Add oil and salt, stirring to mix. Cut brie into small pieces. It should measure about 1 cup (250 mL).

  • When pasta is cooked, ladle out and reserve about 1/4 cup (50 mL) pasta water. Drain pasta, then return to pasta pot. Add remaining tomato mixture and brie. Toss to mix. If needed, stir in pasta water, a little at a time, just until moist. Serve immediately.

Nutrition (per serving)

Calories 457, Protein 19g, Carbohydrates 53g, Fat 19g, Fibre 5g, Sodium 577mg.