4 lg. ripe tomatoes, cut into 1/2 inch cubes
1 lb. Brie cheese, torn into irregular pieces
1 c. fresh, cleaned basil leaves, cut into strips
3 garlic cloves, minced
1 c. plus 1 tbsp. olive oil
2 1/2 tsp. salt
1/2 tsp. ground pepper
1 1/2 lbs. linguine
Parmesan cheese (optional)

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and 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 8-10 minutes. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill and grated Parmesan cheese if you like.