6 large tomatoes, peeled and coarsely chopped into 1/2-inch pieces
1-1/2 cup shredded fresh basil leaves
4 cloves of garlic, minced
1 pound Brie cheese, rind removed, cheese coarsely cut or torn into 1-inch pieces
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3/4 pound linguine
1/2 cup grated Parmesan cheese
Place the tomatoes, basil, and garlic, Brie, oil, salt and pepper in a large salad bowl.
Toss to mix and set aside at room temperature for at least two hours or up to three hours.
When ready to serve, cook the linguine to the al dente stage (tender, yet still firm to the bite).
Drain pasta briefly, add to the tomato mixture and toss gently.
Sprinkle the Parmesan over the top and serve right away.
Recipe makes 4 servings.
Did You Know?
Also about 500 years ago people with money had plates made of pewter. Food with high acid content caused some of the lead (in the pewter) to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.
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