LINGUINI ALLA CECCA

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Linguini Alla Cecca image

This is a light, summery dinner with little preparation involved, and easy clean up. It came from an extremely old issue of Shape magazine (sorry, can't recall which issue!).

Provided by Moody

Categories     European

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 large tomatoes, skinned and finely chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, skinned & halved
1 bunch basil, chopped
salt
pepper
cayenne
12 ounces linguine

Steps:

  • Marinate tomatoes, oil garlic and basil together for 2 hours.
  • Remove garlic.
  • Add salt, pepper, and a little cayenne to taste.
  • Toss with hot, drained linguini.
  • (Marinate on countertop, so it will be at room temperature when serving on linguini).

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