Fresh Tomato Sauce

posted by lgskis 08-10-98 3:56 PM

2 pounds tomatoes (preferably Italian type)
1 medium buch of basil, finely chopped
4 garlic cloves, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly shaved Parmesan, divided
1 pound dried capellini or linguine

Combine all ingredients, except pasta, in medium pasta serving bowl. Save 1/4 cup of Parmesan.

Cook pasta til al dente, drain, then add to tomato mixture. Mix to combine.

Serve with remaining Parmesan.

Goes great with a really rich chardonnnay. It's so easy, the sauce isn't cooked and can be made 4 hours ahead, covered and left at room temp.

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