Recipe By:
Anna Maria de Freitas
Courtesy of Sustainable Table ®

Description:
Chef Anna Maria de Freitas’s mother used to make this dish all summer long when garden fresh tomatoes are at the peak of ripeness.  You can make the pasta without the brie, but the melted cheese gives the sauce a wonderful creamy texture.

Ingredients:
4 ripe local heirloom tomatoes, cut into ½ inch pieces
1 lb. Brie rind removed, cut into small pieces (optional)
1 c. fresh basil, cut into strips
3 garlic cloves, minced
1 c. plus 1 Tbsp. olive oil
½ tsp. salt
½ tsp. freshly ground pepper
½ c. grated Grana Padana or other hard Italian cheese
1 lb. organic pasta

Directions:
Combine all ingredients except pasta; cover and let sit at room temperature for 2 hours. Stir periodically.
Cook pasta and toss with tomato sauce. Serve with fresh pepper and additional grated cheese.