Linguine with Raw Tomato SauceRecipe courtesy of David Rosengarten Level: Easy Yield: 6 servingsNutritional Analysis Per Serving Serving Size: 1 of 6 servings Calories: 475 Total Fat: 16 g Saturated Fat: 4 g Carbohydrates: 67 g Dietary Fiber: 5 g Sugar: 8 g Protein: 17 g Cholesterol: 8 mg Sodium: 188 mg
Ingredients - 3 pounds very ripe tomatoes
- 3 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon olive oil
- 1/2 cup torn basil leaves
- 2 tablespoons finely chopped garlic
- 1 pound linguine
- 1/2 cup freshly grated Parmesan cheese
Instructions - Roughly chop the tomatoes, keeping their juice. In a large bowl, combine the chopped tomatoes and juice, red wine vinegar, 3 tablespoons extra-virgin olive oil, and torn basil leaves. In a small skillet, warm 1 tablespoon olive oil over medium heat. Add chopped garlic and cook for about 3 minuteswatch it closely to avoid browning. Stir the garlic and oil into the tomato mixture, then season with salt and pepper to taste. Let the sauce sit at room temperature for 5 to 6 hours, allowing those vibrant flavors to mingle and burst with summer freshness.
- Bring a large pot of salted water to a boil. Cook the linguine until al dente (about 5 to 10 minutes per package). Drain in a colander, then return to the pot. Toss with the remaining 1 tablespoon extra-virgin olive oil and grated Parmesan. Divide into 6 bowls. Top each with about 1 cup tomato chunks using a slotted spoon, and spoon the juicy liquid around the pasta. Dive inthis no-cook sauce transforms ripe tomatoes into a bright, effortless masterpiece that screams late-summer bliss!
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