Linguine with Brie and Tomatoes-Jen Medeiros

4 ripe lge. tomatoes cut into ½ inch cubes

1 lb. brie cheese, rind removed and torn into irregular pieces

1 c. fresh basil leaves, cleaned ant cut into strips

3 cloves garlic, peeled and finely minced

1 c. plus 1 T. best quality olive oil

2 ½ t. salt

½ t. freshly ground black pepper

1 ½ lbs. linguine

Freshly grated imported parmesan cheese (optional)

Combine tomatoes, brie, basil, garlic 1 cup olive oil, ½ teaspoon salt & ½ teaspoon 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 linguine and boil until tender but still firm, 8-10 minutes. Drain pasta and immediately toss with the tomato mixture. Serve at once. Garnish with parmesan cheese if desired. Note: This is a very rich pasta but is delicious.  Serves 4-6