Pasta with Tomatoes and Basil

4 large ripe tomatoes, cut into 1/2 inch cubes
1 pound Brie cheese, rind removed, torn into irregular pieces
1 cup cleaned fresh basil leaves, cut into strips
3 garlic cloves (or less to taste), peeled and finely minced
1 cup plus 1 tbsp. high-quality olive oil
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds dry pasta (linguine is preferred)
Freshly grated Parmesan cheese (optional)

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon of olive oil and remaining salt. Add pasta and boil until tender but still firm, about 8 to 10 minutes. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing with pepper mill and grated Parmesan cheese (optional). (4 to 6 servings)

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