Recipe courtesy of David Rosengarten
Show: Cooking Live
Save Recipe Print
Total:
4 hr 25 min
Prep:
4 hr 15 min
Cook:
10 min
Yield:
4 to 6 servings

Ingredients

Directions

Coarsely chop the tomatoes, making sure to reserve the 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 olive oil to a saute pan over medium high heat. Saute 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 linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Alfredo Linguine

Linguine Spiaggia

Recipe courtesy of Grano Pasta Bar

Spring Linguine

Recipe courtesy of Michele Urvater

Linguine Crab

Recipe courtesy of Ruth Rogers

Blackened Grouper Linguine

Recipe courtesy of John Walker

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Linguine with Clams

Recipe courtesy of Nadia G|Nadia G

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.