2 c. fresh basil, cut in strips
1 lb. ripe tomatoes, peeled & seeded
1 lb. WEDGE of ripe brie, derind
Cracked black pepper
3 cloves garlic, minced or 1 tsp. dried minced
1 c. quality olive oil

Using a round 1 1/2 inch deep dish (glass is best), put basil in bottom. Chop tomatoes and cover basil; sprinkle on the garlic. Use hands to pull the cheese into cubes and drop on tomatoes; sprinkle on the olive oil and the pepper. Mix very quickly and gently. Cover securely with plastic wrap and place in sun for 4 hours. (If no sun, then leave a little longer in the hot outside air.

At mealtime, cook 1 pound linquini as directed adding 1 teaspoon olive oil to the water. Drain well and add to sauce mix, mix well. Serve with fresh ground Parmesan, green salad and bread of choice.