-
1
Bring a large pot of water to a boil.
-
2
Fill a bowl with ice water.
-
3
Using a sharp knife, score a shallow X on the bottom of each tomato.
-
4
Blanch the tomatoes in the boiling water just until their skins begin to loosen, about 10 seconds.
-
5
Transfer the tomatoes to the ice water.
-
6
Peel the tomatoes and halve them lengthwise.
-
7
Set a strainer over a large bowl.
-
8
Pry out the tomato pulp and seeds, pressing the pulp through the strainer to extract as much juice as possible.
-
9
Discard the seeds.
-
10
Coarsely chop the tomatoes and add them to the bowl with the juices.
-
11
Rub the chiles lightly with olive oil and roast them directly over a gas flame or under a broiler, turning frequently, until lightly charred all over.
-
12
Transfer the chiles to a bowl, cover with plastic wrap and let cool slightly.
-
13
Peel and finely chop the chiles.
-
14
Add them to the tomatoes along with the garlic, the 1/4 cup of olive oil and a generous pinch each of salt and pepper.
-
15
Let stand for 1 hour.
-
16
In a large pot of boiling salted water, cook the linguine until al dente.
-
17
Drain the pasta well and transfer it to the bowl with the tomatoes.
-
18
Add the basil and toss well.
-
19
Serve right away, passing the cheese at the table.
