Makes 4 servings
• ½ cup extra-virgin olive oil
• 4 garlic cloves
• 1 can (28 ounces) whole tomatoes in juice
• ½ cup chopped fresh basil
• Kosher salt and freshly ground black pepper
• 1-pound fresh linguine
• 8 oz chicken breast
• Prepare your cooking surface for medium heat to cook your chicken.
• Lightly oil your cooking surface. Turn your chicken after 5 minutes, until the chicken is nicely browned and feels firm when the top is pressed with a finger, about 10 minutes total.
• To make this sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes.
• Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until they are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry.
• Bring a large pot of water to a boil over high heat. Add salt to taste. Add the linguine and stir well to separate the strands. Cook until al dente. Drain well.
• Return the linguine to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.
Tip: When local tomatoes are in season, use 3 pounds ripe plum (Roma) tomatoes, peeled, seeded, and cut into ½-inch dice, instead of canned tomatoes.