Tagliatelle with Beef, Cherry Tomatoes and Brie
So this was the first full fledged meal I made on our trip. It takes into account two things you are likely to have when staying in an AirBNB apartment - meager kitchen tools and left overs from eating out. Here I combined both to delicious results.
½ lb Tagliatlle [Linguine would work fine too]
Reserved pasta cooking water
½ lb Brie Cheese [or any soft cheese that you choose, goat would be nice but changes the flavor]
2 Tablespoons olive oil
1 small leek, white part only, chopped
½ lb cherry tomatoes
Red wine vinegar to taste
½ lb medium cooked beef [filet would be best] cut in bite-sized pieces – this is optional if you would like to make it vegetarian
Salt and Pepper to taste
2 handfuls arugula, cleaned and dried
Cook pasta in abundantly salted water according to package directions. Drain. Reserve 1 cup of cooking liquid.
Cut rind from cheese [if there is a rind] and tear cheese into small pieces.
Heat olive oil in pan. When hot, add tomatoes. Season with salt and pepper and cook quickly until they begin to blister and pop open. Remove from heat, add chopped leeks and beef and cook until beef is heated through. Set aside.
While pasta is still hot, toss with cheese and enough of the reserved liquid to coat the pasta as a sauce.
Mound arugula in 2 shallow bowls. Top with warm pasta. Top pasta with beef and tomato mixture. Season if needed. Serve