Linguine with tomatoes and basil
4 servings
30 minutes
To prepare this salad, an exception to the usual rule is required: do not rinse the cooked pasta (linguine is thin noodles) with cold water. They should be hot in the salad.
1
Cut the tomatoes into large pieces, keeping the juice. Place the pieces in a bowl, pour in the juice, add vinegar, 45 ml of extra virgin olive oil, and basil.
- Tomatoes: 1300 g
- Wine vinegar: 45 ml
- Olive oil: 65 ml
- Basil: 55 g
2
Heat olive oil in a pan. Sauté 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 four hours to soak in the juice.
- Olive oil: 65 ml
- Garlic: 30 g
- Tomatoes: 1300 g
- Salt: to taste
- Ground black pepper: to taste
3
Before serving the salad, cook the linguine in salted water. Drain, let it dry, place in a large bowl, and dress with the remaining extra virgin olive oil and parmesan.
- Linguine: 450 g
- Olive oil: 65 ml
- Grated Parmesan cheese: 55 g
4
Place the pasta on plates, add pieces of tomatoes on top, and drizzle with juice.
- Tomatoes: 1300 g
