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)