| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Tomatoes, roasted and |
|
|
Blended |
| 2 |
tb |
Garlic, roasted and |
|
|
Chopped |
|
|
Salt, to taste |
|
|
Pepper, to taste |
| 6 |
|
Servings linguini, cooked, |
|
|
Rinsed in tap water, and |
|
|
Set aside |
| 24 |
|
Roma tomatoes, grilled or |
|
|
Oven-roasted and sliced |
| 6 |
|
Portobello mushrooms (or |
|
|
Other large mushrooms) |
|
|
Grilled or sauteed and |
|
|
Sliced |
| 12 |
|
Fresh basil leaves |
INSTRUCTIONS
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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