Linguini tomato

Yield: 6 servings

Measure Ingredient
4 cups Tomatoes, roasted and
\N \N Blended
2 tablespoons Garlic, roasted and
\N \N Chopped
\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
\N \N Sliced
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

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