• 6servings
  • 381calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 pounds very ripe tomatoes

  3. 3 tablespoons red wine vinegar

  4. 4 tablespoons extra-virgin olive oil

  5. 1 tablespoon olive oil

  6. 1/2 cup torn basil leaves

  7. 2 tablespoons finely-chopped garlic

  8. salt -- to taste

  9. freshly-ground black pepper -- to taste

  10. 1 pound linguine

  11. 1/2 cup freshly-grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.


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