Linguine with Tomatoes and Basil

Jacquelynn Sokol, from the kitchen of Julie Murphy

4 large ripe tomatoes cut into 1/2–inch cubes

1 lb. Brie, rind removed and torn in pieces (can use mozzarella)

1 c. fresh basil leaves, rinsed, patted dry and cut into strips

3 cloves garlic, peeled and finely minced

1/2 c. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1½ lb. linguine

Freshly grated Parmigiano-Reggiano cheese, for garnish

2 hours before serving combine the tomatoes, Brie, basil, garlic, olive oil, salt, and pepper in a bowl. Cook pasta and add sauce immediately to heat from the noodles. Top with cheese.