Pasta with Fresh Tomato Sauce

One of my favourite things about summer is the wealth of 
fresh locally grown tomatoes.

Here is a lovely fresh pasta side dish you can make for
 one of those warm summer evenings.

There is no cooking required for the sauce so you are 
out of the kitchen in no time.
Add some left over grilled salmon and you have a fresh tasting main dish.

• 8 ounces / 250 g  linguinni or fuselli (small spirals)
• 1 large Beefsteak tomato or several smaller ones  If you can get them, Heirloom tomatoes would be a good alternative to the Beefsteak (a variety of cherry tomatoes halved also works)
• 8 ounces / 225 grams brie cheese*
• 1/3 cup / 50 ml good quality olive oil
• 3 or 4 cloves garlic
• 1/2 teaspoon / 5 ml salt
• 1 teaspoon / 15 ml freshly ground black pepper or to taste
• 1 handful fresh basil, coarsely chopped or julienned
• 1/2 cup sliced black olives (if desired)

1. Chop tomato and place in a large serving bowl.
2. Cut up Brie cheese.  You can leave the rind on or discard it, if you prefer. Add to tomatoes in bowl.
3. Add remaining ingredients and  stir just to combine. Set aside to allow flavours to meld.
4. Cook pasta in a large pot of salted boiling water.
5. When pasta is cooked to your liking, drain it (do not rinse) and turn it out of the colander on to the sauce in the serving bowl.
6. Toss until the cheese starts to melt, and serve immediately..

*I've also done this using 1 package of cream cheese, cubed, instead of the Brie.

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