Linguine with Tomatoes and Basil Recipe
Ingredients
| 8 very ripe large tomatoes, peeled, seeded, and cut into bite-size pieces | ||
| Extra virgin olive oil | 1 Cup (16 tbs) | |
| Basil leaves | 1 Cup (16 tbs), cut into strips | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Ripe olives | 3/4 Cup (16 tbs), sliced | |
| Green olives | 1/2 Cup (16 tbs), sliced | |
| Garlic | 6 Clove (5gm), minced | |
| Salt | 1 Tablespoon | |
| Ground pepper | 1 Teaspoon | |
| 1 1/2 pounds linguine or spaghetti | ||
| Freshly grated Parmesan cheese | ||
Directions
MAKING
1. Take a large bowl and mix Parmesan cheese, olive oil, tomatoes, basil, green olives, ripe olives, pepper, garlic and salt.
2. Cover the bowl and keep aside for 2 hours at room temperature.
3. Take an 8-quart stockpot, add 6 quarts of boiling salted water and cook linguine for 8 to 10 minutes or till it is firm tender. Drain off excessive water.
4. Transfer back to stockpot and add tomato mixture and toss well.
SERVING
5. Serve hot with Parmesan cheese.
TIP
1. If spaghetti is used instead of linguine, cook 10 to 12 minutes.
1. Take a large bowl and mix Parmesan cheese, olive oil, tomatoes, basil, green olives, ripe olives, pepper, garlic and salt.
2. Cover the bowl and keep aside for 2 hours at room temperature.
3. Take an 8-quart stockpot, add 6 quarts of boiling salted water and cook linguine for 8 to 10 minutes or till it is firm tender. Drain off excessive water.
4. Transfer back to stockpot and add tomato mixture and toss well.
SERVING
5. Serve hot with Parmesan cheese.
TIP
1. If spaghetti is used instead of linguine, cook 10 to 12 minutes.
Chef
