8 oz. sun-dried tomatoes, slivered lengthwise with their oil
1 c. Calamata or other imported black olives, pitted and halved
1 c. loosely packed fresh basil leaves, slivered
1/4 c. grated lemon zest (about 8 lemons)
2 cloves garlic, finely minced
2 tsp. coarsely ground black pepper
12 oz. Brie cheese, rind removed, coarsely shredded
1/2 c. plus 1 tbsp. extra virgin olive oil
1 lb. linguine or penne

Combine the sun-dried tomatoes, 1/4 cup of the oil from the tomatoes, olives, basil, lemon zest, garlic, pepper, Brie and 1/2 cup of the olive oil in a large serving bowl. Cover and let stand at room temperature for 4 hours.

Bring a large pot of water to a boil. Add the remaining 1 tablespoon olive oil and the linguine. Cook at a rolling boil until just tender. Drain the pasta and immediately toss with the sauce. Serve at once.