- 4 large tomatoes, cut into 1” cubes
- 1 pound brie, cut up
- 1 cup shredded fresh basil leaves
- 3 large cloves garlic, minced
- 1 cup plus 1 tablespoon olive oil
- 1 1/2 pound linguine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Parmigiano Reggiano
In a large bowl stir together the tomatoes, brie, basil, garlic and oil.
Allow to sit at room temperature for 2 hours.
Cook the pasta according to package directions.
Toss the hot pasta with the tomato mixture.
Season with salt and pepper and sprinkle over the Parmigiano.