An il Fustino recipe

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Author: Jody Kirkley

Incredibly easy. Can add a bit of Gorgonzola and some chopped walnuts for an extra bit of flavor.

Serves: 4

Farfalle with Brie and Fresh Basil


1 pound, cornucopia or farfalle (bow tie) pasta - cooked al dente
1 pound, brie
2 cups, mini Heirloom tomatoes - whole, halved & squashed
1/2 cup, fresh basil - shredded
1/2 cup, il Fustino Garlic extra virgin olive oil
1 dash, red pepper flakes
salt and pepper - to taste
gorgonzola cheese - (optional)
walnuts - coarsely chopped and toasted (optional)


  1. Coat large glass or ceramic bowl with il Fustino Garlic Extra Virgin olive oil
  2. Break brie, including rind, into bowl
  3. Add tomatoes (depending on size of each tomato, add whole, halved on squished)
  4. Add basil and red pepper flakes (Reserve some basil for garnish)
  5. Let sit for at least one hour before using to allow flavors to meld
  6. When ready to eat, cook the pasta and drain well. Immediately toss with the cheese mixture, salt and pepper to taste, serve
  7. Garnish with reserved basil
  8. Gorgonzola cheese and toasted walnuts may also be added if desired