Linguine with raw tomatoe and basil

Ingredients:
• 4 large ripe tomatoes, unseeded, unpeeled, cut in half inch dice
• 1 pound brie cheese, rind removed
• 1 cup olive oil
• 1 cup fresh basil leaves, cut into strips
• 3 garlic cloves, peeled and minced
• salt and pepper to taste
• 2 pounds penne pasta
• freshly grated parmesan cheese

About 2 hours before serving, combine tomatoes, brie, olive oil, basil, garlic, salt and pepper in a large bowl and set aside at room temperature.

Cook pasta to al dente with salt and 1 tablespoon olive oil. Drain and add to above bowl. Toss well and serve immediately.

Allow guests to add their own cheese.