Linguini Tomato Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
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 from luhu.jp
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 from luhu.jp
Tags
Pasta