Linguine with Raw Tomatoes and Basil

1. 1

   Coarsely chop the tomatoes, making sure to reserve the juice.

2. 2

   Place tomatoes and juice in large bowl.

3. 3

   Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.

4. 4

   Add the tablespoon of olive oil to a saute pan over medium high heat.

5. 5

   Saute the garlic for 3 minutes, stirring.

6. 6

   (Do not allow it to brown).

7. 7

   Add to tomato mixture.

8. 8

   Season to taste with salt and pepper.

9. 9

   Let mixture sit at room temperature for at least 4 hours.

10. 10

    When ready to serve, cook linguine in a large pot of boiling, salted water.

11. 11

    When pasta is al dente, drain in a large colander, then transfer to a large bowl.

12. 12

    Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano.

13. 13

    Divide linguine among 4 to 6 bowls.

14. 14

    Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon.

15. 15

    Ladle the remaining liquid around

* Per serving · 4 servings · Values may vary.

No additional tips available.