Linguini Tomato
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
tomatoes
roasted and blended |
|
| 2 | tablespoons |
garlic
roasted, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 6 | cups |
pasta, linguine
cooked, rinsed in tap water and set aside |
*
|
| 24 | each |
italian plum (roma) tomatoes
grilled or ovenroasted, sliced |
|
| 6 | each |
mushrooms, portabello
or other large mushrooms, grilled or sauteed, sliced |
*
|
| 12 | each |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
tomatoes
roasted and blended |
|
| 3E+1 | ml |
garlic
roasted, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1.4 | l |
pasta, linguine
cooked, rinsed in tap water and set aside |
*
|
| 24 | each |
italian plum (roma) tomatoes
grilled or ovenroasted, sliced |
|
| 6 | each |
mushrooms, portabello
or other large mushrooms, grilled or sauteed, sliced |
*
|
| 12 | each |
basil
|
*
|
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.
