Linguine With Tomatoes And Basil

• 4 ripe large tomatoes, cubed
• 3 garlic cloves, minced
• 1 cup clean basil leaves torn in strips
• 1 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb Brie, rind removed and torn into pieces
• 1 1/2 lbs linguine
• freshly grated parmesan (optional)

1. Combine all ingredients up to the pepper in a large bowl and set aside covered at room temperature for up to 2 hours. Keep the Brie in refrigerator until the pasta is cooked.
2. Cook linguine and drain. Add Brie to tomatoes and toss in linguine. Serve at once with parmesan.
3. Note: Recipe calls for brie to sit with tomatoes but I find it becomes a gooey mess with the hot pasta. Friend told me to keep the brie cold and add at the end with hot pasta. I prefer this method. jh

tomatoes, garlic, clean basil, extravirgin olive oil, salt, pepper, linguine, parmesan

Taken from www.epicurious.com/recipes/member/views/linguine-with-tomatoes-and-basil-50039712 (may not work)