Title: Linguini Tomato
Categories: Pasta
Yield: 6 Servings

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

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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