This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.
2 cups coarsely grated Pecorino Romano or ricotta salata (salted dry ricotta cheese)
Directions
Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.
