Tomato Linguine

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.