Ingredients

• 4 ripe large tomatoes, cut into 1/2-inch cubes

• 1 pound Brie cheese, rind removed, torn into irregular pieces (Bootie removed the outer edge of the rind but left the bottom and top. Bossy left all the rind)

• 1 cup cleaned fresh basil leaves, cut into strips (Bossy recommends using scissors)

• 3 garlic cloves, peeled and finely minced (Bootie left this out)

• 1 cup plus 1 tablespoon best-quality olive oil (Bootie used 1/3 cup)

• 2 1/2 teaspoons salt

• 1/2 teaspoon freshly ground black pepper

• 1 1/2 pounds linguine (Bootie and Bossy used 1 pound)

• Freshly grated imported Parmesan cheese (optional) (Bootie omitted this. Bossy used shaved parmesan)

Instructions

1. Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. (Bossy prepares this in the morning and lets it sit all day, so her kitchen smells delectable)

2. Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguine and boil until tender but still firm, 8 to 10 minutes.

3. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and grated Parmesan cheese if you like. (Bossy used shaved parmesan)

– Recipe from The Silver Palate Cookbook