Directions:
- Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 720.22 Kcal (3015 kJ) | ||
| Calories from fat | 236.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.25g | 40% | |
|---|---|---|---|
| Cholesterol | 43.62mg | 15% | |
| Sodium | 280.38mg | 12% | |
| Potassium | 836.31mg | 18% | |
| Total Carbs | 95.58g | 32% | |
| Sugars | 12.51g | 50% | |
| Dietary Fiber | 10.35g | 41% | |
| Protein | 28.24g | 56% | |
| Vitamin C | 49.6mg | 83% | |
| Iron | 2.4mg | 14% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 139.51 Kcal (584 kJ) | ||
| Calories from fat | 45.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 40% | |
|---|---|---|---|
| Cholesterol | 8.45mg | 15% | |
| Sodium | 54.31mg | 12% | |
| Potassium | 162mg | 18% | |
| Total Carbs | 18.51g | 32% | |
| Sugars | 2.42g | 50% | |
| Dietary Fiber | 2g | 41% | |
| Protein | 5.47g | 56% | |
| Vitamin C | 9.6mg | 83% | |
| Iron | 0.5mg | 14% | |
| Calcium | 14.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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