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 plus 1 tablespoon best-quality olive oil
2½ teaspoon 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 using).
Prepare pasta to ‘al dente’ consistency, according to package directions.
Drain pasta and immediately toss with tomato mixture. Continue to toss until brie begins to melt onto pasta. Serve at once.