Toss the tomatoes with the herbs, garlic, salt, and pepper in a large bowl and allow to sit at room temperature for 1 hour.

Bring 6 quarts of salted water to a boil. Stir in the penne and cook until al dente, 8 to 10 minutes, stirring occasionally. Drain pasta and return to pan.

Add the tomato mixture and olive oil to the penne and stir. Check the seasonings and then gently stir in the quartered Bijou.

Cover the pot for 3 minutes, then serve immediately. Bijou will be slightly melted and delicious. Garnish with more freshly ground pepper if needed.