PASTA WITH BRIE, TOMATOES & BASIL SAUCE

4-5 large, ripe tomatoes, rough chopped

1-pound brie cheese, rind removed and torn into ½” pieces

1 cup fresh basil leaves, cut into strips

3 cloves of garlic, minced

1 cup + 1 tablespoon best-quality olive oil

2½ teaspoons salt

½ teaspoon black pepper

1 ½-pounds penne or other pasta

Parmesan cheese (optional)

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in large bowl. Marinate for at least two hours at room temperature or in the fridge overnight (bring back to room temp before making the dish).

Prepare pasta to ‘al dente’ consistency, according to package directions.

Drain pasta and immediately toss with tomato mixture. Continue to toss until brie melts onto pasta. Serve at once with parmesan on the side for sprinkling.

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