Tomato Linguine

Photo: flickr user corsi photo

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

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 linguine and toss well. Blanch the 6 of the basil leaves in a little boiling water.

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.