* Preheat the oven to 400 degrees. Place the garlic cloves, salt, pepper and 3 tablespoons of oil in a small skillet. Roast on the middle shelf for 15 minutes; the garlic should feel tender when tested with a fork or small knife. Set aside.
* In a large pasta bowl, gently mix the tomatoes, Brie, 1/3 cup olive oil, salt, pepper, and half the basil or parsley. Let “marinate” for at least 15 minutes and up to several hours. (The recipe can be made ahead of time up to this point. Cover and refrigerate the garlic and the tomato and Brie marinade.)
* Bring a large pot of lightly salted water to a boil. Add the linguine and cook for about 10 minutes, or until almost tender. Drain the pasta.
* In a large skillet, add the roasted garlic cloves (and the oil from the skillet) and place over a moderate heat. Add the drained pasta and stir well to coat with the oil and garlic. Add the tomato/Brie mixture and cook, stirring, for about 3 to 5 minutes, or until the tomatoes and cheese just begin to melt and everything is hot. Place in a serving bowl, add the remaining basil and toss well. Serves 4.