Linguine with fresh chopped tomatoes

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Nb persons: 4
Yield:
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Total time:
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Ingredients Fine sea salt
2 3/4 pounds	tomatoes on the vine or heirloom tomatoes
9 tablespoons	extra-virgin olive oil
6	fresh basil leaves, torn if large
1 small	garlic clove, gently smashed and peeled
1 teaspoon	finely chopped fresh thyme
	Freshly ground black pepper
1 pound	linguine

Instructions

Bring a large pot of salted water to a boil.

Add tomatoes to the boiling water and cook 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl (reserve pot of water, covered and removed from heat), then peel and cut in half lengthwise; cut out and discard cores. Seed tomato halves; discard
seeds. Cut tomatoes into 1/4-inch pieces. In a medium bowl, combine tomatoes, 2 tablespoons oil and basil. Let stand at room temperature 30 minutes.

Return salted water to a boil.

In a large skillet combine remaining 7 tablespoons oil, garlic and thyme; heat over medium heat until oil begins to bubble, then add tomato mixture, 1/2 teaspoon salt and generous pinch pepper. Increase heat to medium-high and bring mixture to a simmer; cook 5 minutes, then remove from heat. Remove and discard garlic.

Cook pasta in the boiling water until al dente, then drain and transfer to a large serving bowl. Add sauce and toss to combine well. Adjust seasoning to taste. Serve immediately.

Recipe uploaded with Shop'NCook for iPhone.

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