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Creamy Camembert & Sun-Dried Cherry Tomato Pasta

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


  1. 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.

  2. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the minced garlic for 1-2 minutes, until fragrant.

  3. Add the sun-dried cherry tomatoes and salt to taste. Sauté for 1-2 minutes further.

  4. 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.

  5. 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.

  6. Plate and top with more basil and grated Parmigiano.


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