Pasta with Ripe Tomatoes and Brie Makes a bout 4 servings This recipe is an adaptation of a Silver Palat e classic. The chunks of soft cheese melt gently into the sauce. 6 large ripe tomatoes, seeded and cut into ½ - inch dice 8 ounces Brie or other soft - ripened cheese, cut into rough ¾ - inch pieces, including rind ¾ cup basil leaves, tom into pieces ½ cu p extra - virgin olive oil 2 - 3 teaspoons drained capers Salt and freshly ground black pepper 1 pound penne or other stubby pasta Parmesan cheese for sprinkling In a large bowl, combine tomatoes, cheese, basil, olive oil, capers, ¾ teaspoon coarse salt, a nd freshly ground black pepper. Cover and set aside at room temperature for at least 2 hours to allow juices to run. Bring a large pot of water to a boil, salt generously, and cook pasta until al dente, about 8 minutes. Scoop out about ½ cup of cooking wa ter. Drain pasta. Combine hot pasta with tomato sauce, adding a bit of cooking water to loosen if necessary. Taste and adjust seasonings if necessary. Serve immediately, passing Parmesan at the table. Notes: Use any color tomatoes. Cambozo la (soft cow ’ s milk cheese combined with gorgonzola) is wonderful here. Other pasta options are gemelli, fusi ll i , f ar falle, or orecchiete.