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Linguini With Raw Tomatoes and Basil

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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”
READY IN:
4hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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