Tomato Linguine
By: Sheri Wetherell
Published: Wednesday, December 2, 2009 - 10:28pm

Ingredients




4 cups tomatoes, roasted and
blended
2 tablespoons garlic, roasted and
chopped
salt, to taste
pepper, to taste
6 servings linguine, cooked,
inch rinsed  tap water, and
set aside
24 Roma tomatoes, grilled or
oven-roasted and sliced
6 portobello mushrooms, (or other large mushr
grilled or sauteed and
sliced
12 fresh basil leaves

Preparation

1 In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. 2 JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguine and toss well. Blanch the 6 of the basil leaves in a little boiling water. 3 TO SERVE: Divide the linguine 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 basil leaf.