Linguine with Raw Tomatoes and Basil

• 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, pepper to taste
• 1 pound linguine
• 1/2 cup freshly grated Parmigiano-Reggiano

1. Coarsely chop the tomatoes, making sure to reserve the 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 olive oil to a saute pan over medium high 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 linguine in a large pot of boiling, salted water.
11. When pasta is al dente, drain in a large colander, then transfer to a large bowl.
12. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano.
13. Divide linguine among 4 to 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

very ripe tomatoes, redwine vinegar, fresh basil, garlic, salt, linguine

Taken from www.foodnetwork.com/recipes/linguine-with-raw-tomatoes-and-basil-recipe.html (may not work)