Linguini With Fresh Tomato Sauce

• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 3 lb. very ripe tomatoes, coarsely chopped (save liquid)
• 1/2 c. coarsely chopped basil
• 3 Tbsp. red wine vinegar
• salt and freshly ground pepper
• 1 lb. linguini
• 1 Tbsp. extra virgin olive oil
• freshly grated Parmesan cheese

1. Heat one tablespoon oil in heavy small skillet over medium-low heat.
2. Add garlic and stir three minutes; do not brown.
3. Transfer to non-aluminum bowl.
4. Mix in tomatoes and liquid, remaining 3 tablespoons oil, basil and vinegar.
5. Season with salt and pepper. Let stand six hours.
6. Just before serving, cook linguini in large amount of boiling, salted water until just tender, but still firm to bite.
7. Drain well.
8. Transfer to a large bowl.
9. Add olive oil and toss well.
10. Add sauce and toss again.
11. Serves 6.
12. Serve with Parmesan cheese.

olive oil, garlic, very ripe tomatoes, basil, red wine vinegar, salt, linguini, extra virgin olive oil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950416 (may not work)