Linguini With Fresh Tomato Sauce |
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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Make this linguine when your garden tomatoes are at their peak! It goes together quickly and the fresh taste of vine-riped tomatoes in the sauce can't be beat. The recipe is from a September 1986 issue of Bon Appetit magazine. Start this early in the day you want to serve it, as the sauce must sit for 6 hours. Sitting time is not included in prep time. Ingredients:
4 tablespoons olive oil |
2 tablespoons minced garlic |
3 lbs very ripe tomatoes, coarsely chopped, liquid reserved |
1/2 cup coarsely chopped fresh basil |
3 tablespoons red wine vinegar |
salt & freshly ground black pepper |
1 lb linguine |
1 tablespoon extra virgin olive oil |
freshly grated parmesan cheese |
Directions:
1. Heat 1 tablespoon olive oil in small skillet over medium-low heat.
2. Add garlic and stir 3 minutes; do not brown.
3. Transfer to large nonaluminim bowl.
4. Mix in tomatoes and liquid, remaining 3 tablespoons oil, basil and vinegar.
5. Season with salt and pepper and let stand 6 hours.
6. Just before serving, cook linguine in large amount of boiling salted water until just tender but still firm to bite.
7. Drain well; transfer to large bowl; add olive oil and toss well.
8. Add sauce and toss again.
9. Serve and pass Parmesan cheese.
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