| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Very ripe tomatoes |
| 3 |
tb |
Red wine vinegar |
| 4 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Torn basil leaves |
| 2 |
tb |
Finely-chopped garlic |
| 1 |
lb |
Linguine |
| 1/2 |
c |
Freshly-grated Parmesan cheese |
INSTRUCTIONS
Coarsely chop tomatoes, reserving juice. In a large bowl combine tomatoes
and their juice, vinegar, 3 tablespoons of the extra-virgin olive oil and
basil. In a very small skillet heat 1 tablespoon olive oil over medium
heat. Saute garlic 3 minutes, without allowing garlic to brown. Scrape
garlic and oil into tomato mixture and season to taste with salt and
pepper. Marinate tomato sauce at room temperature, 5 to 6 hours.
In a large pot of boiling salted water, cook linguine according to package
directions until al dente, 5 to 10 minutes; drain in a large colander.
Return pasta to pot and toss with remaining 1 tablespoon extra-virgin olive
oil and grated Parmesan; divide among 6 bowls. Using a slotted spoon top
each portion with about 1 cup tomato chunks. Ladle remaining tomato liquid
around pasta. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
danielle <danielle@mlive.com> on Aug 5, 97
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