Linguine with raw tomato sauce

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

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