Instructions: Roberta Bangharts recipe for tomato sauce prompted me to share this wonderful creation by Julie Rosso, co-owner of The Silver Palate in N.Y. This continues to be one of my favorite "summer" dishes. I trust you will also enjoy it.

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and pepper in large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to boil in large pot. Add 1 tablespoon olive oil and remaining salt. Add linguine and boil until tender but still firm, 8 to 10 minutes. Drain pasta and immediately toss with tomato sauce. Serve at once, passing peppermill and grated Parmesan cheese.

Makes 4 to 6 servings.

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