Linguine with Tomatoes & Basil

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Linguine with Tomatoes & Basil

 

6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces

1/2 cup extra-virgin olive oil

1 cup fresh basil leaves, cut into strips

1 cup freshly grated parmesan cheese

3/4 cup sliced black olives

1/2 cup sliced pimiento-stuffed green olives

4 cloves garlic, minced

Salt to taste

1 teaspoon coarsely ground pepper

1 (16-ounce) package uncooked linguine pasta

Freshly grated parmesan cheese

 

In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black

olives,

green olives, garlic, salt, and pepper; stir until blended. Cover and let stand

at room temperature 2 hours.

 

Cook pasta according to package directions; drain and return to pan. Add tomato

mixture and toss to coat thoroughly. Transfer onto individual serving plates and

garnish with additional parmesan cheese.

 

Makes 4 to 6 servings.

 

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