Spaghetti with Tomatoes, Brie and Basil

Spaghetti with Tomatoes, Brie and Basil
1 pound spaghetti 2 pounds assorted tomatoes, diced 1/3 pound brie 1 cup chopped basil 2 cloves garlic, minced	1 cup extra virgin olive oil 2½ teaspoons salt ½ teaspoon hot pepper flakes, optional Freshly grated Parmesan
Cut off the white rind on the brie and cut into pieces. The colder the cheese, the easier it is to cut. Combine in a large bowl with tomatoes, basil, garlic, oil, salt and hot pepper flakes, if using. This can be made in the morning and refrigerated until dinner. Cook pasta according to package directions. Toss the noodles with the tomato-cheese mixture. Adjust seasoning, plate and garnish with Parmesan. Serves 4.