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| Level: |
Easy |
| Yield: |
6 servings. |
Ingredients
- 3 pounds very ripe tomatoes
- 3 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon olive oil
- 1/2 cup torn basil leaves
- 2 tablespoons finely-chopped garlic
- 1 pound linguine
- 1/2 cup freshly-grated Parmesan cheese
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
475 |
| Total Fat |
16 g |
| Saturated Fat |
4 g |
| Carbohydrates |
67 g |
| Dietary Fiber |
5 g |
| Sugar |
8 g |
| Protein |
17 g |
| Cholesterol |
8 mg |
| Sodium |
188 mg |
