Linguine With Tomatoes And Basil

• 4 ripe large tomatoes, cut into 1/2-inch cubes
• 1 lb. Brie cheese, rind removed; torn into irregular pieces (leave rind on, if desired)
• 1 c. fresh basil, cut into strips
• 3 garlic cloves, finely minced
• 1 c. plus 1 Tbsp. best-quality olive oil
• 2 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• freshly grated imported Parmesan cheese (optional)
• linguine

1. Combine tomatoes, Brie cheese, basil, garlic, 1 cup oil, 1/2 teaspoon salt and pepper in a large serving bowl.
2. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Ten minutes before serving, bring 6 quarts of water to a boil in a large pot.
3. Add 1 tablespoon oil and remaining salt.
4. Add linguine and boil until tender, but still firm, 8 to 10 minutes.
5. Drain pasta and immediately toss with the tomato sauce.
6. Serve at once, passing the peppermill and grated Parmesan cheese, if you like. Makes 4 to 6 portions.

tomatoes, cheese, fresh basil, garlic, olive oil, salt, freshly ground pepper, parmesan cheese, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270782 (may not work)