Fantasia di Farfel

2 to 3 ripe tomatoes
8 oz. Brie cheese
1 1/2 Tbsp. toasted pine nuts
1/2  cup olive oil
2 tsp. minced garlic
1 Tbsp. chopped parsley
4 large basil leaves, chopped
12 oz. bow tie pasta (farfel)
For garnish:  Chopped parsley or basil and freshly grated Parmesan cheese

Blanch tomatoes in boiling water for 1 minute, then put into cold water to cool.  Peel tomatoes and remove seeds, then dice to make 1 1/2 cups.  Trim rind from Brie and discard.  Cut remaining Brie into 1 to 1 1/2 inch chunks and set aside.  Toast pine nuts in a small pan over low heat for a few minutes with no oil until golden brown (careful--they burn easily).  Heat olive oil in a large frying pan and add the tomatoes, garlic, parsley, and basil.  Sauté for 1 minute; add Brie and toasted pine nuts.  Toss together over low heat for 2 minutes until cheese is almost melted but is not stirred in completely.  Add salt and pepper to taste.

Meanwhile, cook pasta.  Drain and put into pasta bowl.  Pour sauce over; garnish and serve immediately.  Freshly grated Parmesan cheese should be served to add as desired. 

During tomato season, my brother-in-law Paul Cave for many years went every week or so to a vegetable stand at the edge of a tomato field near Slocomb, Alabama, and bought a case of freshly picked tomatoes.  A number of the recipes in this book which call for fresh tomatoes are the result of Paul's abundant supply of delicious tomatoes.  This is one of his family's favorite recipes.