Linguine with Cherry Tomato Vinaigrette From Chez Panisse Pasta, Pizza and Calzone by Alice Waters 5 cups cherry tomatoes, preferably Sweet 100s 1 cup extra virgin olive oil 1 pound linguine Red wine vinegar Salt and pepper 11/2 cups fresh bread crumbs Handful of fresh basil leaves The quality of this simple pasta depends on the excellence of the tomatoes. (Sweet 100 is a varietal name. They are very small and intensely sweet.) Cut the tomatoes in half and marinate them in olive oil, red wine vinegar to taste, and salt and pepper. Toast the bread crumbs in the oven until dry and lightly browned. Remove from oven and toss with olive oil while still warm. Cut the basil leaves into tiny ribbons. Cook the pasta, and while it is boiling, put the tomatoes in a pan and warm them. Add the finished pasta to the pan and toss with the tomato mixture. Garnish with the bread crumbs and basil chiffonade. Serves 4

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Recipe submitted by 'Thunderbird'