Recipe - Linguine With Raw Tomato Sauce

3 pound Very ripe tomatoes
3 tablespoon Red wine vinegar
4 tablespoon Extravirgin olive oil
1 tablespoon Olive oil
One half cup Torn basil leaves
2 tablespoon Finelychopped garlic
1 pound Linguine
One half cup Freshlygrated Parmesan
cheese

Coarsely chop tomatoes, reserving juice. In a large bowl combine tomatoes
and their juice, vinegar, 3 tablespoons of the extravirgin olive oil and
basil. In a very small skillet heat 1 tablespoon olive oil over medium
heat. Saute garlic 3 minutes, without allowing garlic to brown. Scrape
garlic and oil into tomato mixture and season to taste with salt and
pepper. Marinate tomato sauce at room temperature, 5 to 6 hours.

In a large pot of boiling salted water, cook linguine according to package
directions until al dente, 5 to 10 minutes; drain in a large colander.
Return pasta to pot and toss with remaining 1 tablespoon extravirgin olive
oil and grated Parmesan; divide among 6 bowls. Using a slotted spoon top
each portion with about 1 cup tomato chunks. Ladle remaining tomato liquid
around pasta. Posted to TNT Prodigy's Recipe Exchange Newsletter by
danielle danielle@mlive.com on Aug 5, 97