Linguini Fresco Tomato

3 pounds ripe tomatoes, chopped
6 tablespoons olive oil, divided
3 tablespoons garlic, minced
4 tablespoons red wine vinegar
3/4 cup Parmesan cheese
2 tablespoons Konriko spice
Salt and pepper to taste
16 ounces linguini
1/2 cup fresh basil

Heat 1 tablespoon olive oil. Add garlic to medium heat and stir 3 minutes. Transfer to large non-metal bowl. Mix in peeled, chopped tomatoes and liquid, 3 tablespoons olive oil, basil and vinegar. Season with salt and pepper and let stand at least 6 hours. Just before serving, warm the sauce, then cook linguini in large amount boiling salted water about 7 minutes. Drain, transfer to large bowl. Add 2 tablespoons olive oil and toss well. Add warmed sauce and toss again mix in cheese and sprinkle some on top in individual pasta bowls.

Serves 4.

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Cajun Country -- New Iberia, Louisiana