Linguine with Tomatoes Basil and Brie

Ingredients

• 5 large ripe tomatoes (preferably heirloom tomatoes), cut into small pieces
  
• 16 ounces brie, torn into small pieces
  
• 1 cup fresh basil leaves, cut into thin strips
  
• 3 cloves garlic, finely minced
  
• 1/2 cup extra-virgin olive oil (something quite fruity)
  
• Several pinches crushed red pepper (preferably Sicilian; organic if possible)
  
• 1/2 teaspoon salt (sea salt)
  
• 1/2 teaspoon freshly ground black pepper (Tellicherry)
  
• 24 ounces linguine (preferably Rustichella or Gragnano)

Instructions

1. Combine all ingredients (except pasta) in a serving bowl large enough to hold the cooked
   pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.
   
2. Cook linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently
   to distribute sauce. Serve immediately