Linguini Tomato Recipe - Cooking Index
Linguini Tomato Recipe - Cooking Index
| 4 cups | 250g / 8.8oz | Tomatoes - roasted and |
| Blended | ||
| 2 tablespoons | 30ml | Garlic - roasted and |
| Chopped | ||
| Salt - to taste | ||
| Pepper - to taste | ||
| 6 | 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 |
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
Source:
Pat Campbell
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