Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  very ripe tomatoes
  3        tablespoons  red wine vinegar
  4        tablespoons  extra-virgin olive oil
  1         tablespoon  olive oil
     1/2           cup  torn basil leaves
  2        tablespoons  finely-chopped garlic
                        salt -- to taste
                        freshly-ground black pepper -- to taste
  1              pound  linguine
     1/2           cup  freshly-grated parmesan cheese

Preparation:

Coarsely chop tomatoes, reserving juice. In a large bowl combine tomatoes and their juice, vinegar, 3 tablespoons of the extra-virgin olive oil and basil. In a very small skillet heat 1 tablespoon olive oil over medium heat. Saute garlic 3 minutes, without allowing garlic to brown. Scrape garlic and oil into tomato mixture and season to taste with salt and pepper. Marinate tomato sauce at room temperature, 5 to 6 hours. In a large pot of boiling salted water, cook linguine according to package directions until al dente, 5 to 10 minutes; drain in a large colander. Return pasta to pot and toss with remaining 1 tablespoon extra-virgin olive oil and grated Parmesan; divide among 6 bowls. Using a slotted spoon top each portion with about 1 cup tomato chunks. Ladle remaining tomato liquid around pasta.

Nutritional Information:

381 Calories (kcal); 12g Total Fat; (29% calories from fat); 10g Protein; 57g Carbohydrate; 0mg Cholesterol; 5mg Sodium