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What Charlotte's Cooking for the Fourth

Chestnut Hill instructor CHARLOTTE HITCH shares one of her go-to Fourth of July recipes, complete with red, white and Brie! 

MERICA! This is a great summer dish, SUPER easy to make and you can add pretty much anything to it. The other night I used spaghetti squash instead of pasta and it was delish. Here's how I make it… 

Pasta with Marinated Heirloom Tomatoes

* 5 cloves of garlic, peeled and thinly sliced

* ½ cup extra-virgin olive oil

* 2 pounds heirloom tomatoes, sliced into ½ inch wedges

* ¾ cup torn fresh basil

* 3 tablespoons salt-packed capers, drained, rinsed and chopped if large

* 2 teaspoons finely grated lemon zest, plus more for sprinkling

* ¼ teaspoon crushed red-pepper flakes

* Coarse salt and freshly ground pepper

* ¼ to ½ pound of Brie (optional) white skin removed (cut Brie into small pieces.)

* 1 pound flat pasta, such as pappardelle cooked until al dente  

1. Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Reserve oil and garlic. Let cool.

2. Combine tomatoes,  brie, ¼ cup basil, the capers, lemon zest, red pepper flakes, and ½ teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. 

3. Marinate, covered, tossing occasionally, for 30 minutes.

4. Add warm pasta to bowl, and toss gently. Top with remaining ½ cup basil. Season with pepper. Sprinkle with lemon zest.


Catch classes with Charlotte at SoulCycle Chestnut Hill! Questions or comments? Email!

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