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