4 tomatoes, heirloom chopped in 1 inch cubes
1/2-pound brie cheese
1/2 cup basil, finely sliced
6 cloves garlic, minced
1 cup extra-virgin olive oil
2 1/2 teaspoons kosher or sea salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds linguini
2 cups freshly grated parmagiano
Combine tomatoes, Brie, basil, garlic, olive oil, salt and pepper in a large bowl. Let sit at room temperature, covered, for at least 2 hours.
Bring 6 quarts of water to a boil in a large pot. Add a bit of olive oil and salt. Add the linguini and boil until tender but firm, according to manufacturers directions. Drain pasta and immediately toss with the tomato-brie sauce. Serve immediately, topping with grated cheese and freshly ground pepper.
