| 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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