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One-Pot Pasta Recipe: Linguine with Roasted Red Peppers, Tomatoes & Brie

One-Pot Pasta Recipe: Linguine with Roasted Red Peppers, Tomatoes & Brie

This recipe offers a remarkably simple one-pot method for preparing linguine with roasted red peppers, sun-dried tomatoes, garlic, basil, and creamy brie. All ingredients are cooked together in a single pot, yielding a flavorful, creamy pasta dish with minimal cleanup. It's an efficient and delicious solution for a satisfying weeknight meal.
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Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2238.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces linguine broken in half
  • 1 cup packed basil leaves
  • 1 cup coarsely chopped roasted red peppers
  • 1/2 cup sliced oil-packed sun-dried tomatoes
  • 3 to 4 large garlic cloves pressed
  • 4 1/2 cups water
  • 2 tablespoons oil from the jar of sun-dried tomatoes or regular olive oil
  • 1 tablespoon kosher salt plus more to taste
  • Freshly ground black pepper to taste
  • 8 ounces brie cheese rind removed and torn into pieces

Equipment

  • 1 Large Pot or Dutch Oven Ensure it is large enough to hold all ingredients comfortably.
  • 1 Tongs Essential for frequent stirring to prevent pasta from sticking.
  • 1 Chef's Knife For chopping basil, peppers, and sun-dried tomatoes.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Garlic Press As specified in the recipe for pressed garlic.

Method
 

  1. Prepare all ingredients: break linguine in half, coarsely chop basil, roasted red peppers, and sun-dried tomatoes; press garlic; remove rind from brie and tear into small pieces.
  2. Combine the broken linguine, chopped basil, roasted red peppers, sliced sun-dried tomatoes, pressed garlic, 4 1/2 cups water, 2 tablespoons sun-dried tomato oil, and 1 tablespoon kosher salt in a large pot or Dutch oven.
  3. Bring the mixture to a rolling boil over high heat, ensuring all ingredients are well combined and the pasta is mostly submerged.
  4. Reduce the heat to medium-high and continue to cook, stirring very frequently with tongs to prevent the pasta from sticking to the bottom and ensure even cooking.
  5. Cook for approximately 9-11 minutes, or until the linguine is al dente and most of the liquid has been absorbed, forming a light, thickened sauce.
  6. Remove the pot from the heat and immediately stir in the torn brie pieces.
  7. Continue stirring gently until the brie has completely melted and is fully incorporated, creating a smooth and creamy sauce.
  8. Season generously with freshly ground black pepper and add more salt to taste, if desired, adjusting to your preference.
  9. Serve the one-pot pasta immediately while warm, garnished with extra fresh basil if desired.

Notes

For this one-pot method, ensure your pot is generously sized to allow for proper liquid evaporation and pasta movement. Breaking the linguine in half helps it submerge evenly and cook uniformly. Removing the rind from the brie is crucial for a smooth, velvety sauce free of any waxy texture. Taste and adjust seasoning, particularly salt and pepper, throughout the cooking process. The oil from the sun-dried tomatoes provides a rich, umami depth; prioritize using it for a superior flavor profile. Stir frequently to prevent sticking and ensure the pasta cooks perfectly al dente.