Linguine and Fresh Tomato Sauce

by Bradley Proctor
(Pensacola, Florida, USA and Nerja, Spain)

3 Tbsp extra virgin olive oil
1 Tbsp minced garlic
3 lb. very ripe tomatoes, coarsely chopped, liquid reserved
1/2 cup coarsely chopped fresh basil
3 Tbsp red wine vinegar
salt and pepper to taste
1 lb. linguine
freshly grated Parmesan cheese

Heat 1 tablespoon of e.v.o.o. (Extra Virgin Olive Oil) in large heavy skillet over medium heat. Add garlic and stir, about 3 min.; do not brown. Add tomatoes, remaining oil, basil, vinegar, and salt and pepper to taste; cook over medium heat for about 15 min, without lid.
Meanwhile, cook linguine in boiling salted water until just tender. Drain well; transfer to a large bowl. Add sauce and toss again. Serve with plenty of Parmesan cheese. Serves 6.