Thursday Dinner: One-Pot Linguine with Roasted Red Peppers, Tomatoes and Brie

The one-pot pasta thing is all over Pinterest. It’s the extension of Pinterest’s Slow Cooker-Casserole-Cheesy Bake Culture that pledges allegiance to flag of tossing a bunch of ingredients in a pot and heating until soft and melted. You know, we wonder why our kids only eat chicken fingers or macaroni and cheese, but when you look at people’s Pinterest boards you have to wonder whether the child at hand is making the smart dining choice. How many times can a growing child with a developing palette be subjected to Sloppy Joe Tator (sic) Tot Casserole before switching to a diet solely consisting of Easy Mac and Lunchables?


And how to we expect them to understand that sundried (or oven roasted) tomatoes, roasted red peppers and brie makes for a creamy, earthy sauce for pasta? It’s impossible. Think of the children, people!

So, yeah, digressing. One-pot pasta.

As with most things in life, I was skeptical at how this would turn out with just water sitting at the base. I think this could be easily done with chicken broth to add some depth to the flavor, but the boiling draws out the flavors of the tomatoes, peppers, basil. The melted cheese lends an additional layer of flavor while thickening the sauce. And, for about $10, you get what might rank as one of the cheapest meals you will make all week.


WHAT WORKED: Brie. It’s a flavor. It’s a thickener. STOP! You’re both right.

WHAT DIDN’T: I had a freezer full of oven-roasted tomatoes, but I used the jarred sun-dried variety. Why? I forgot.



BEST FOR: A quick, budget-friendly mid-week meal.

SERVE WITH: Crusty bread, a semi-dry white, or a crisp wheat beer.


One-Pot Linguine with Roasted Red Peppers, Tomatoes and Brie
  • 12 oz. linguine 
  • 1 cup packed basil leaves
  • 8 oz. roasted red and yellow peppers, chopped coarsely
  • 4 oz. sliced oil-packed sun-dried tomatoes 
  • 3 garlic cloves, smashed
  • 4 1/2 cups tap water
  • 2 tbsp. oil from the sundried tomatoes' jar (or regular olive oil, if needed or unavailable)
  • 1 tbsp. kosher salt
  • Freshly ground black pepper, to taste
  • 8 oz. brie cheese, rind cut away and cheese torn into pieces
  • Grated parmesan, for serving

Snap linguine in half with your hands and add to a large skillet with straight sides or Dutch oven. Top with the basil, roasted red peppers, tomatoes and garlic. Heat the burner to medium-high and toss contents of the pan with a wooden spoon until everything is coated well.

Add water, oil, salt and a liberal amount of black pepper. Increase heat to high and bring liquid to a vigorous boil. Stir the contents gently and frequently to keep the pasta from sticking. Cook 9 minutes and remove from heat.

Add the torn brie to the pan and toss with a pasta fork until the creamy and the cheese is melted. Let stand for a minute or two and toss one last time. Serve with grated parmesan.

Adapted from The Kitchn

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