Reviewed: Aug. 31, 2007

I realize I am in the minority about how I feel re this recipe. Used very fresh ingredients (grow my own herbs). good brie and lots of garlic, but to us it did not have much taste. Perhaps we prefer pasta with a hot sauce and more creamy. Perhaps using pesto would be more to our liking. Anyway, it is not for us, unfortunately.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 7, 2007

This recipe was okay. We followed it but had a few less tomatoes but I don't think that would make a difference. Using the same flavors, I much prefer"Tuscany Pasta Toss" from the Pillsbury website that tosses hot pasta with chopped tomatoes, garlic, basil, mushrooms, walnuts, olive oil, balsamic vinegar, and blue cheese. There is no equal comparison between the two.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Apr. 1, 2007

I use the brie "with herbs and spices" and I love it!

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Marilyn

Cooking Level: Intermediate

Home Town: Rowley, Massachusetts, USA

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Reviewed: Jan. 19, 2007

SO GOOD! It's my husband's favorite. Very easy and tastes wonderful. Sometimes I add grilled chicken to add some meat.

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WIGGLES345

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Reviewed: Jan. 17, 2007

I think if I had waited to make this dish in the summertime, it would have been a 5 star one. Since I made it in wintertime, in Wisconsin, I realize that the tomatoes and basil that I used were probably not top quality, and this is the kind of dish the requires every element to be at the peak of freshness. I'm going to store this one away and try it again during tomato season and re-review.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Aug. 28, 2006

Awesome, even my picky brother loved it.

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Alexa

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2005

This was a hit! Very easy to make, and the flavor is light and delicious.

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HeatherK

Cooking Level: Intermediate

Home Town: Kellogg, Idaho, USA

Living In: Brighton, Colorado, USA

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Reviewed: Oct. 17, 2005

Just tried this again the other night and this time i sautee'd some huge tiger prawns and added that also....holy cow...luv it..

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GET_CRACKIN

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Oct. 2, 2005

Everyone enjoyed it including me

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Attitudegirl_32

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Reviewed: Sep. 22, 2005

This is now one of our favourite dishes to eat at home and take to parties.

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Todd0Mel

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Reviewed: Aug. 6, 2005

Pretty good for a change- I wouldn't eat this cold though. I liked the fresh tomatoes in the pasta- it added a lot.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jul. 13, 2005

My mom has made this recipe for years and it is now a summer favorite in my own household. The brie cheese melts on the hot fettuccini and there is nothing that says "summer" like fresh, ripe tomatoes and basil. If there is any leftovers, I like to put the mixture on toasted french bread for a quick lunch the next day!

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RJMHEC

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Stirling, Ontario, Canada

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Reviewed: May 25, 2005

At the last moment, I realized I didn't have any fresh basil! Otherwise, I followed the recipe. I love fresh tomatoes, and those made the recipe. However, it hit my tastes, but was otherwise average. I might make it again for me, but probably not company (the ultimate test).

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PAGANANGEL

Cooking Level: Intermediate

Home Town: Salinas, California, USA

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Reviewed: Jan. 25, 2005

this recipe was great. My kid brother hates brie, however he loved this! Although i used about half of the brie reccomended.

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IWANNAM3ATL

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Reviewed: Jan. 14, 2005

We really liked this recipe but thought it could do with a couple of adjustments the next time around. It is a HIGH fat dish, and would probably taste just as nice with less olive oil and about half the required amount of Brie. We'll see next time!

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DAYJUN

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Reviewed: Apr. 21, 2004

This was good - but I'm not sure I would make again - the brie didn't seem right - I might use goat cheese next time. I used angel hair pasta instead also.

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 23, 2004

This was yummy! I used goat cheese though because, although I love brie, I didn't know if I would like it in pasta.I found that simply tossing the noodles in the room temp"sauce" didn't make it hot enough so you may need to heat it through.

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Mom of Four

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Jan. 15, 2004

We liked this alot - tastes good and looks beautiful! The brie cheese was a nice change and goes well with the tomatoes. I added a little extra garlic and some cooked shrimp but I am sure it would be just as good without.

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MNOTSCH

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Dec. 27, 2003

This is my favorite pasta recipe! The flavour is really fantastic, especially when tomatoes are summery sweet. Yummmmm!

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SUSHI2

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 29, 2003

I wasn't a fan of this. I love all the ingrediants, but the brie was too strange for me. I didn't think the flavors complimented each other at all. There is another recipe almost the same, but with mozarella that I did really like. I'm giving this two stars because my French boyfriend loved it. Although he ate a big portion, and that much brie made him feel ill. So I don't think we'll be making this again. Sorry...

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JA_MAYFIELD

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Fettuccini with Basil and Brie

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