Ingredients

• 1 pound, farfalle (bow tie) pasta - cooked al dente
  
• 1 pound, brie
  
• 2 cups, fresh Roma tomatoes - cut in 1/4" cubes
  
• 1/2 cup, fresh basil - shredded
  
• 2 cloves, garlic - pressed
  
• 1/2 cup, il Fustino extra virgin olive oil
  
• 1 dash, red pepper flakes
  
• salt and pepper - to taste
  
• gorgonzola cheese - (optional)
  
• walnuts - chopped (optional)
  

Method

1. In a large glass or ceramic bowl break up pieces of brie, rind and all. Add the tomatoes, pressed garlic, basil, olive oil and pepper flakes. Reserve a bit of the basil for garnish
   
2. Let sit for at least one hour before using to allow flavors to marry
   
3. When ready to eat, cook the pasta and drain well. Immediately toss with the cheese mixture and serve