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10 Roma tomatoes cut into bite-size chunks
1 pound Brie cheese, rind removed, torn into bite-size pieces
1- cup fresh basil leaves, cut into thin strips
3 garlic cloves, minced
½ cup olive oil
Salt & pepper, to taste
1- pound linguine pasta

In a large mixing bowl, combine the tomatoes, Brie, basil, garlic and olive oil. (Season with salt and pepper.) Cover the mixture, and set it aside, at room temperature, for at least 2 hours before serving. When ready to serve, cook the pasta and drain well. Do not rinse! Add the hot pasta to the tomato mixture and toss well. Serve at once.