This is a light, quick pasta dish that will use up an abundance of summer tomatoes and basil. Do not let the Brie deter you. Even if you’re not crazy about strong cheese, you will enjoy it! Add a Caesar salad, garlic bread and a chilled glass of Pinot Grigio for the perfect dinner!

2 pints cherry tomatoes or 4 large ripe tomatoes, cut into small pieces – I love using heirloom!

1 – 8 oz. round of Brie, rind removed and cut into small chunks

1 cup fresh basil, chopped

4 cloves garlic, chopped

1 cup extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound spaghetti

Parmesan cheese, freshly shaved or grated

In a medium bowl combine the tomatoes, Brie, basil, garlic, olive oil, salt and pepper. Let the mixture sit and marinate for at least an hour. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Save 1/2 cup of the pasta water. Drain and immediately add the Brie mixture into the hot pot with the pasta. Use tongs to toss it all together. If the pasta seems a bit dry use a little pasta water to moisten. Serve with a generous garnish of Parmesan.