Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Very ripe tomatoes |
| 3 tablespoons | Red wine vinegar |
| 4 tablespoons | Extra-virgin olive oil |
| 1 tablespoon | Olive oil |
| ½ cup | Torn basil leaves |
| 2 tablespoons | Finely-chopped garlic |
| 1 pounds | Linguine |
| ½ cup | Freshly-grated Parmesan cheese |
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@...> on Aug 5, 97