A delicious dish, anyway, especially in the summer.
3 pounds very ripe tomatoes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil plus 1 tablespoon pure olive oil
1/2 cup coarsely chopped fresh basil leaves
2 tablespoons finely chopped garlic
salt and pepper to taste
1 pound linguine
1/2 cup freshly grated Parmigiano-Reggiano
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 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 the linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano.
4. 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 the linguine in each bowl.
This is our favorite kind of pasta salad: a hot pasta dish that is served at room temperature. We know we're cheating. But it's a delicious dish, anyway, especially in the summer: hot linguine tossed with fresh, uncooked tomatoes. For this dish, do not drain the pasta under cold water before using it. Serves 4 to 6.