Uncooked Tomato Hunter Sauce/With Linguine, Over Wilted Spinach

• 6-8 large very ripe farm fresh, vine ripened tomatoes-diced.
• 2-4 cloves green market garlic-crushed
• large bunch green market basil-chopped fine.
• 4-8 table spoons extra virgin olive oil-to taste.
• 1 pound baby spinach, de-stemmed and washed/rinsed. Farmers market, for flavor and texture.
• Sea salt and pepper-to taste
• Dry linguine.1 pound
• Quality Greek feta-crumbled-1/2 lb
• optional-1/2 table spoon lemon juice

1. In large bowl, add diced tomatoes, crushed garlic, chopped basil, olive oil, salt and pepper, and a spritz of lemon juice if wanted.
2. Allow sauce to marry for several hours. Stir several times.
3. Cook linguine pre-aldente', it will cook to aldente' when the pasta is added.
4. Prep plates with a handful of spinach on the bottom. Covering bottom.
5. In new warm bowl, pour linguine over, piping hot, do not rinse linguine.
6. stir pasta/sauce, cover tight with plastic wrap.Let cook for 10 min. Stir again. Let sit for 10 more min.
7. It should still be hot when you put a portion over the spinach. The spinach should wilt. Top with crumpled Feta.
8. Enjoy with friends!

very, garlic, green market basil, olive oil, baby spinach, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/uncooked-tomato-hunter-sauce-with-linguine-over-wilted-spinach-50106653 (may not work)