Linguine With Raw Tomatoes And Basil
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
38
Spice
51
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1360 g
Tomatoes (very ripe)3 tbsps
Wine Vinegar (red-)2 tbsps
Garlic (finely chopped)450 g
LinguineDirections:
1
Coarsely chop the tomatoes, making sure to reserve the juice
2
Place tomatoes and juice in large bowl
3
Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil
4
Add the tablespoon of olive oil to a saute pan over medium high heat
5
Saute the garlic for 3 minutes, stirring
6
(Do not allow it to brown)
7
Add to tomato mixture
8
Season to taste with salt and pepper
9
Let mixture sit at room temperature for at least 4 hours
10
When ready to serve, cook linguine in a large pot of boiling, salted water
11
When pasta is al dente, drain in a large colander, then transfer to a large bowl
12
Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano
13
Divide linguine among 4 to 6 bowls
14
Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon
15
Ladle the remaining liquid around