Recipe courtesy of David Rosengarten
Linguine with Raw Tomato Sauce
- Level: Easy
- Yield: 6 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 475
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 67
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 17
- Cholesterol
- 8
- Sodium
- 188
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
Directions
- Coarsely chop tomatoes, reserving juice. In a large bowl combine tomatoes and their juice, vinegar, 3 tablespoons of the extra-virgin olive oil and basil. In a very small skillet heat 1 tablespoon olive oil over medium heat. Saute garlic 3 minutes, without allowing garlic to brown. Scrape garlic and oil into tomato mixture and season to taste with salt and pepper. Marinate tomato sauce at room temperature, 5 to 6 hours.
- In a large pot of boiling salted water, cook linguine according to package directions until al dente, 5 to 10 minutes; drain in a large colander. Return pasta to pot and toss with remaining 1 tablespoon extra-virgin olive oil and grated Parmesan; divide among 6 bowls. Using a slotted spoon top each portion with about 1 cup tomato chunks. Ladle remaining tomato liquid around pasta.