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Katherine Heigl's Brie Tomato Pasta

Katherine Heigl cooks her favorite summer pasta recipe and Italian margarita
TODAY Show: Katherine Heigl joins Kathie Lee and Hoda in the Studio 1A kitchen for some Italian home cooking. -- May 12, 2015Samantha Okazaki / TODAY

Chef notes

For a simple summer pasta dinner, actress Katherine Heigl tosses warm spaghetti with creamy brie cheese and juicy fresh chopped tomatoes. Chopped garlic and fresh basil pep up the decadent dish.


  • 4 tomatoes
  • 1 pound brie cheese
  • 1 cup fresh basil
  • 3 cloves garlic
  • 1 cup olive oil
  • Salt and pepper
  • 1 1/2 pounds linguine


  1. Put the brie in the freezer for about 20 minutes. This makes it easier to remove the rind and cut up. Combine tomatoes, brie, basil, garlic, olive oil and salt and pepper in a large bowl. Let sit at least 2 hours and up to 8 hours at room temperature.
  2. Cook pasta to just al dente. Strain and toss into brie tomato bowl. Fold everything together until well combined and the brie has begun to melt. Serve immediately.