South Hollow Cooking

Recipes from South Hollow Road

Linguine alla Cecca June 19, 2008

Filed under: Guest Chefs,Main Courses,vegetarian — southhollow @ 8:41 pm

We first tried Linguine alla Cecca at the home of our dear friends Bruce and Diane in Buffalo, New York. Diane prepared the dish which is a variation of Nora Ephron’s recipe from Heartburn. It is a delicious raw tomato sauce and is perfect for a summer meal. It also makes for great leftovers!

Ingredients:

  • 5 large tomatoes
  • 1/2 cup olive oil
  • 5 garlic clove sliced in half
  • 1 cup chopped fresh basil leaves
  • 2 tsp hot red pepper flakes
  • Parmigiana Reggiano
  • 1 pound linguine (or your favorite pasta)
  • Salt

Recipe:

  1. Drop the tomatoes in boiling water for one minute. Let cool then peel, core, seed, and chop.
  2. Combine the tomatoes with the oil, pepper flakes, basil, garlic and salt. Cover and let the mixture stand at room temperature for a few hours. Remove garlic.
  3. Boil pasta until al dente, drain and toss with tomato mixture
  4. Serve immediately with grated Parmigiana Reggiano.

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