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Jamie Stolper
My husband loves this simple pasta dish that is healthy, colorful, and full of fresh tastes.  It should be made in summer, when tomatoes are locally grown and full of flavor.  The sauce requires no cooking – the tomatoes and herbs marinate in the oil for a while and then are warmed by the hot pasta.
1 1/2 pounds tomatoes, seeded and coarsely chopped (about 3 cups)
1/2 cup extra virgin olive oil
1 cup firmly packed fresh basil, chopped
1 cup firmly packed fresh Italian parsley, chopped
2 teaspoons minced garlic, or to taste (about 4 cloves)
2 teaspoons salt
1 pound linguine
Parmesan cheese, freshly grated, to taste (optional)
In a bowl, combine the tomatoes, olive oil, basil, parsley, garlic, and salt.  Mix well, cover, and leave at room temperature for an hour or more.


Prepare the linguine according to the directions.  Drain well and place in a large serving bowl.  Pour the sauce over the pasta and toss gently.  Sprinkle with Parmesan cheese, if desired.  Serve immediately.

Jamie Stolper is the Food Editor of ShalomBoston.com.

Linguini with Fresh Tomatoes and Herbs


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