Linguine with Raw Tomatoes and Basil (David Rosengarten) |
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Prep Time: 255 Minutes Cook Time: 10 Minutes |
Ready In: 265 Minutes Servings: 4 |
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Ingredients:
3 pounds very ripe tomatoes |
3 tablespoons red-wine vinegar |
1/4 cup extra-virgin olive oil plus 1 tablespoon pure olive oil |
1/2 cup coarsely chopped fresh basil leaves |
2 tablespoons finely chopped garlic |
salt, pepper to taste |
1 pound linguine |
1/2 cup freshly grated parmigiano-reggiano |
Directions:
1. 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
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