Linguini With Raw Tomatoes and Basil

• 3 lbs very ripe tomatoes
• 3 tablespoons red wine vinegar
• 14 cup extra virgin olive oil
• 1 tablespoon pure olive oil
• 12 cup coarsely chopped fresh basil leaf
• 2 tablespoons finely chopped garlic
• salt and pepper
• 1 lb linguine
• 12 cup freshly grated parmigiano-reggiano cheese

1. Prepare the sauce: coarsely chop the tomatoes, making sure to reserve juice.
2. Place tomatoes and juice in large bowl.
3. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.
4. Add the tablespoon of pure olive oil to a saute pan over medium heat.
5. Saute the garlic for 3 minutes, stirring.
6. (Do not allow it to brown).
7. Add to tomato mixture.
8. Season to taste with salt and pepper.
9. Let mixture sit at room temperature for at least 4 hours.
10. When ready to serve, cook linguini in a large pot of boiling, salted water.
11. When pasta is al dente, drain, then transfer to a large bowl.
12. Toss the linguini with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano.
13. Divide the linguini among 4-6 bowls.
14. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon.
15. Ladle the remaining liquid around the linguini in each bowl.

very ripe tomatoes, red wine vinegar, extra virgin olive oil, olive oil, fresh basil leaf, garlic, salt, linguine, cheese

Taken from www.food.com/recipe/linguini-with-raw-tomatoes-and-basil-153689 (may not work)