One-Pot Pasta - Linguine With Roasted Red Peppers, Tomatoes & Brie

• 12 ounces linguine broken in half
• 1 cup basil leaves packed
• 1 cup roasted red peppers coarsely chopped
• 1/2 cup oil-packed sun-dried tomatoes sliced
• 4 large garlic cloves pressed
• 4 1/2 cups water
• 1 jar sun dried tomatoes
• 1 tablespoon kosher salt plus more to taste
• 1 pinch red pepper flakes
• ground black pepper Freshly, to taste
• 8 ounces brie cheese rind removed and torn into pieces
• grated Parmesan for serving
• olive oil Good quality, for serving

1. Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.)
2. Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

linguine, basil, peppers, tomatoes, garlic, water, tomatoes, kosher salt, red pepper, ground black pepper, brie cheese rind, olive oil

Taken from www.yummly.com/recipe/One-Pot-Pasta---Linguine-with-Roasted-Red-Peppers_-Tomatoes-_-Brie-964528 (may not work)