Linguini With Raw Tomatoes and Basil |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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This is a deliciously different summer dish. A hot pasta dish that is served at room temperature-try it you'll love it! Dean and Deluca Ingredients:
3 lbs very ripe tomatoes |
3 tablespoons red wine vinegar |
1/4 cup extra virgin olive oil |
1 tablespoon pure olive oil |
1/2 cup coarsely chopped fresh basil leaf |
2 tablespoons finely chopped garlic |
salt and pepper |
1 lb linguine |
1/2 cup freshly grated parmigiano-reggiano cheese |
Directions:
1. Prepare the sauce: coarsely chop the tomatoes, making sure to reserve juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.
2. Add the tablespoon of pure olive oil to a sauté pan over medium heat. Sauté 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.
3. When ready to serve, cook linguini in a large pot of boiling, salted water. When pasta is al dente, drain, then transfer to a large bowl.
4. Toss the linguini with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano.
5. Divide the linguini among 4-6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon.
6. Ladle the remaining liquid around the linguini in each bowl.
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