Linguine with Tomatoes and Basil
Salads • Italian
Description
To prepare this salad, there is an exception to the usual rule: do not rinse the cooked pasta (linguine is thin noodles) with cold water. In the salad, they should be hot.
Ingredients
- Tomatoes 45 oz
- Red Wine Vinegar 0 fl oz
- Olive Oil 0 fl oz
- Basil 0 oz
- Garlic 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Green Tagliatelle Pasta 15 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the tomatoes into large pieces, preserving the juice. Place the pieces in a bowl, pour in the juice, add vinegar, 45 ml of extra virgin olive oil, and basil.
Step 2
Heat the olive oil in a pan. Sauté the garlic for three minutes (do not let it darken). Add it to the tomatoes. Season with salt and pepper, and let the salad sit at room temperature for about four hours to absorb the juice.
Step 3
Before serving the salad, cook the linguine in salted water. Drain, let it dry, place it in a large bowl, and dress with the remaining extra virgin olive oil and Parmesan.
Step 4
Divide the pasta onto plates, top with pieces of tomatoes, and drizzle with the juice.
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