4 cup Tomatoes, roasted and
Blended
2 tbsp 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
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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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