Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. cascatelli or other short pasta
2 tbsp. extra virgin olive oil
6 garlic cloves, minced
1 cup sun-dried cherry tomatoes
8 oz. Camembert cheese, cubed
1/2 cup basil chiffonade
Zest of 1 lemon
Freshly grated Parmigiano Reggiano
Salt to taste
Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the minced garlic for 1-2 minutes, until fragrant.
Add the sun-dried cherry tomatoes and salt to taste. Sauté for 1-2 minutes further.
Strain the pasta and add it to the pan along with the cherry tomatoes and 1/2 cup pasta water. Toss over medium heat for 1-2 minutes.
Remove from heat and stir in the Camembert, lemon zest and basil chiffonade. Toss until combined, adding more pasta water as needed, 1/4 cup at a time.
Plate and top with more basil and grated Parmigiano.