Title: Brie & Tomato Sauce Tossed with Linguine
Categories: Pasta
Yield: 4 To 6

4		Ripe large 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, peeled and finely minced (I use more)
1	c	+ 1tb best-quality olive oil
2 1/2	ts	Salt
1/2	ts	Freshly ground black pepper
1 1/2	lb	Linguine
		Freshly grated imported Parmesan cheese (optional)

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.

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

Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and grated Parmesan cheese if you like.

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