"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"
very ripe tomatoes
red wine vinegar
extra virgin olive oil
pure olive oil
coarsely chopped fresh basil leaf
finely chopped garlic
salt and pepper
freshly grated parmigiano-reggiano cheese
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.
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.
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.
Toss the linguini with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano.
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.
Ladle the remaining liquid around the linguini in each bowl.
Page 2 of 2
Linguini With Raw Tomatoes and Basil (cont.)