• 4 lg. ripe tomatoes, cut into 1/2 inch  cubes
  • 1 lb. Brie cheese, rind removed, torn  into irregular pieces
  • 1 c. cleaned fresh basil leaves, cut  into strips
  • 3 garlic cloves (or less to taste),   peeled and finely minced
  • 1 c. plus 1 tbsp. high-quality olive  oil
  • 2 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 1/2 lbs. dry pasta (linguine is  preferred)
  • Freshly grated Parmesan cheese  (optional)


 1.  Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl.  Prepare at least 2 hours before serving and set aside, covered, at room temperature. 

2.  Bring 6 quarts of water to a boil in a large pot.  Add 1 tablespoon of olive oil and remaining salt.  Add pasta and boil until tender but still firm, about 8 to 10 minutes. 

3.  Drain pasta and immediately toss with the tomato sauce.  Serve at once, passing with pepper mill and grated Parmesan cheese (optional).  (4 to 6 servings)