Title: Linguini Tomato
Categories: Pasta
Yield: 6 servings
4 c Tomatoes; roasted and blended -OR-
24 Roma tomatoes; grilled,
-oven-roasted, and sliced
2 tb Garlic; roasted and
-chopped
Salt; to taste
Pepper; to taste
6 Servings linguini; cooked,
-rinsed in tap water, and
-set aside
6 Portobello mushrooms (or
-other large mushrooms);
-grilled or sauteed and
-sliced
12 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 and 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 by Post Oak Grill, 1415 S Post Oak Lane, Houston, TX
