1 Pound Linguine pasta
1 Pound fresh Plum Tomatoes, cored and cut into large dice
1 Cup cooked cannellini beans, from the can and well drained
1/3 cup diced red onion
2 Tablespoons drained non-pareille capers
1 Clove of garlic, minced
½ Cup fresh basil leaves
¼ Pound fresh Ricotta salata
½ Cup olive oil
¼ Cup Kings Balsamic vinegar
1. Bring 4 quarts of water to a rolling boil; add in 4 tbls of salt. Cook linguine following manufacturer’s instructions. Drain in a colander and refresh cooked pasta with cold water. Drain well.
2. In a stainless steel bowl, whisk together the olive oil, balsamic vinegar, red onion, capers and garlic.
3. Add in cooked linguine, diced tomatoes, and cannellini beans, season to taste with salt and pepper. Carefully mix all ingredients and fold in the crumbled ricotta salata cheese and basil leaves that have been ripped apart at the last minute.