Sun-Dried Tomatoes, Olive And Basil Sauce - cooking recipe

Ingredients

8 oz. sun-dried tomatoes, cut into slivers lengthwise (oil packed)
1/4 c. oil, drained from sun-dried tomatoes
1 c. Calamata olives or other imported olives, pitted and halved
1 c. fresh, loosely packed basil leaves, cut into slivers
1/2 c. grated lemon zest
2 cloves garlic, finely minced
2 tsp. ground black pepper
3/4 lb. Brie cheese, rind removed and coarsely shredded (freeze Brie, well wrapped, for an hour before using; rind can then be sliced off and Brie shredded easily)
1/2 c. olive oil
1 lb. penne or linguine

Preparation

Combine sun-dried tomatoes, tomato oil, olives, basil, lemon zest, garlic, pepper, Brie and olive oil in a large serving bowl. Cover and let stand at room temperature for 4 hours.
Cook pasta; drain and immediately toss with sauce.
Serves 6.