4-6 vine ripened tomatos, chopped (you can use any tomato you like, but I find the vine ripened are always good)
8-12 oz. brie cheese, cut up into reasonable sized chunks (if you don't cook a lot, yes you should peel the cruddy white chalky stuff off the outside)
3/4 cup fresh basil, cut in strips
3 cloves garlic, minced
3/4 cup olive oil
1/2 tsp. salt
pepper to taste
pasta of your choice, I'd recommend about 1# of a larger noodle, like rigatoni
Mix all of the ingredents together EXCEPT THE PASTA in a large bowl and allow to set at room temperature for 2 hours.
When the 2 hours is up, boil your pasta. Toss the hot noodles with the mix, and serve. The brie should be melting and coating all of the pasta.
This is really tasty with the Ceasar salad I have on another page!
