Tomato & Brie Pasta

• 4-6 Ripe Tomatoes, cut into small cubes
• 1/2 cup Olive oil
• 1 cup Basil Leaves
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 4 Garlic Cloves, minced
• 1 Large chunk Brie cheese (3/4-1lb)
• 1 pound Cavatelli, small penne or other small pasta shape
• Salt for cooking pasta

1. At least 4 hours before serving:rnCombine, tomatoes, S&P, olive oil and garlic in a very large bowl. Cut off the rind of the Brie, if there's some left don't worry about it. Cut into small cubes and add to tomato mixture. Cut the dry basil leaves (chiffonade) rn into thin strips and add. Let the ingredients marry and marinate for at least 4 hours.
2. Cook pasta according to directions. Drain and pour over tomato mixture. Allow the hot pasta to wilt and "cook" the fresh ingredients. You are now ready to serve! (Top with Parmesan if desired)

tomatoes, olive oil, basil, salt, pepper, garlic, cheese, cavatelli, salt

Taken from food52.com/recipes/23263-tomato-brie-pasta (may not work)