This is one of our most favorite summertime recipes. You must use deliciously ripe tomatoes and fresh, fresh basil.
1/2 c. olive oil
1 lb. brie (peeled & cubed in 1/2" squares)
3 cloves garlic, minced
1 c. fresh basil, shredded
1/2 tsp. garlic salt
Freshly ground pepper, to taste
6 lg. ripe tomatoes, chopped
1 lb. fettucini pasta (best if fresh)
Marinate first 7 ingredients in 2 quart bowl covered at room temperature for 2 hours. Cook pasta to el dente, toss with fresh sauce.
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