Yield: 6 servings
|4 cups||Tomatoes, roasted and|
|2 tablespoons||Garlic, roasted and|
|\N \N||Salt, to taste|
|\N \N||Pepper, to taste|
|6 \N||Servings linguini, cooked,|
|\N \N||Rinsed in tap water, and|
|\N \N||Set aside|
|24 \N||Roma tomatoes, grilled or|
|\N \N||Oven-roasted and sliced|
|6 \N||Portobello mushrooms (or|
|\N \N||Other large mushrooms)|
|\N \N||Grilled or sauteed and|
|12 \N||Fresh basil leaves|
TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third.
JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well.
Blanch the 6 of the basil leaves in a little boiling water.
TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf.
Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas