Pasta with baked brie cheese

Ingredients:

• 1 circle (500 g) of hard brie, 15 cm in diameter.
• 2 x 85g cans sun-dried tomatoes in oil, drained and chopped (2/3 cup)
• 1/4 cup dry white wine
• 1/4 tsp crushed red pepper flakes
• 1 small clove of garlic, finely grated
• 280 g of linguine pasta
• 1/4 cup chopped fresh basil leaves
• Special equipment: a 20 cm diameter cast iron frying pan and tongs

Preparation:

1. Preheat the oven to 200°C and bring a large pot of water to a boil. Using a small knife, make a 0.5 cm (1/4 inch) border on the top of the Brie cheese, 0.5 cm (1/4 inch) deep from the edges. Using a chef's knife, carefully trim the top rind in one piece within the border to create a lid; set the lid aside.
2. Place a wheel of brie in an 8-inch cast-iron skillet and top with sun-dried tomatoes, red pepper flakes, garlic, 1/2 teaspoon salt, and a drizzle of wine. Cover with the crust. Bake just until the cheese is melted and bubbly, 18 to 20 minutes.
3. Meanwhile, 10 minutes before the brie is done, cook the pasta according to package directions. Set aside 0.5 cups of water, and discard the rest.
4. Remove the rind from the brie. Sprinkle the melted cheese with basil and gently toss. Using tongs, gently fold a quarter of the pasta into the melted cheese until evenly coated, and transfer to a plate.
5. Repeat with the remaining three servings of linguine. If the cheese sauce thickens, add a little of the pasta cooking water, 1 tablespoon at a time.