Linguini With Fresh Tomato Sauce

Submitted by Leslie in Texas

"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."

 

• Ready In: 28mins
• Ingredients: 9
• Serves: 6

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.