Pasta with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie
Serves 2 as large entree, or 4 as first course

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
3-4 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
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated parmesan, for serving
Good quality olive oil, for serving

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.)

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.)