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. ---------------------------------------------------------------------------
Nutrition
Ingredients
