4    Ripe large tomatoes, cut
-into 1/2-inch cubes
1 lb Brie cheese, rind removed,
-torn into irregular pieces
1 c  Cleaned fresh basil leaves,
-cut into strips
3    Garlic cloves, peeled and
-finely minced (I use more)
1 c  + 1tb best-quality olive oil
2 1/2 ts Salt
1/2 ts Freshly ground black pepper
1 1/2 lb Linguine
Freshly grated imported
-Parmesan cheese (optional)

Combine tomatoes, brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt
and the 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 but still firm,
8 to 10 minutes.

Drain pasta and immediately toss with the tomato sauce. Serve at once,
passing the peppermill, and grated Parmesan cheese if you like.