Sunday, October 17, 2010
Trust me. It's good.
6-8 roma tomatoes, finely diced
½ cup diced olives
3 tablespoons capers
4 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
1 teaspoon sugar
½ teaspoon salt
1 tablespoon minced garlic
1 cup chopped fresh basil leaves
16 ounces linguini
Mix everything but the linguini together (if I'm in a hurry I tend to resort to pulsing the tomatoes in a food processor) while the linguini is boiling. Once the noodles are draining throw the tomato mixture into the hot, empty stock pot and let it heat slightly. Toss the noodles back in the pot and mix them well to coat.
Serve topped with freshly grated parmesan.