1 lb Roma tomatoes, diced1 med red onion, diced 1 bunch green onion, chopped 6 cloves garlic, minced 2 c extra virgin olive oil 1/2 cup fresh basil, chopped, plus 1 T for garnish 2 T kosher salt 2 T coarse ground black pepper 24 oz linguine, cooked 2 oz parmesan cheese, grated
Combine first eight ingredients and mix well. In large sauté pan, heat tomato-basil mixture on medium heat, until simmering. Add linguine, heat thoroughly (about 2 min). Add Parmesan and mix well. Serve hot with fresh basil on top for garnish.
Chef Marco Balletto, Baxter's Interurban Grill
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