Yield: 1 Servings
|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|
|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