Summer Bounty Pasta

Courtesy Silver Palette Cookbook

4-6 large ripe tomatoes, chopped into 1/2 inch cubes

1 lb Brie, rind removed and torn into pieces

1 cup (or more!) fresh basil leaves, cut into strips

3 garlic cloves, finely minced

1 cup olive oil (the best you have)

2 tsp salt

1 tsp freshly ground black pepper

1.5 lbs linguine

freshly grated parmesan cheese

Combine tomatoes, brie, basil, garlic, olive oil, 1/2 tsp salt and pepper in a large serving bowl. Cover and set aside at room temperature for at least two hours.

Add pasta to boiling water with a little oil and salt and cook until al dente.

Drain pasta and immediately toss with tomato mixture. Serve at once with the parmesan cheese.

Enjoy!