Serves: 4
Total Calories: 554
1 In a food processor or blender, combine the tomatoes and garlic and process until chopped very fine. Slowly add the oil and vinegar and blend until smooth. Taste for seasoning.
2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
3 In a large bowl, toss the pasta with the tomato sauce and fresh basil, adding a little of the reserved pasta water if needed. Serve immediately.
VARIATIONS: Add a can of drained olive oil-packed tuna to the pasta and sauce. Or add some chopped black olives or anchovies.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Sun-Dried Tomatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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