4 ripe lg. tomatoes, cut into 1/2 inch cubes
1 lb. Brie cheese, rind removed, torn into irregular pieces
1 c. fresh basil leaves, cut into strips
3 garlic cloves, minced
1 c. plus 1 tbsp. olive oil
2 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 lbs. linguine
Freshly grated Parmesan cheese

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and pepper in a large serving bowl. Prepare 2 hours before serving and set aside, covered, at room temperature.

Bring 6 quarts water to a boil. Add 1 tablespoon olive oil and remaining salt. Add linguine and boil until tender but firm.

Drain pasta and immediately toss with tomato sauce. Serve at once with grated Parmesan cheese.