Friday, September 19, 2008

Linguine Served With Home Made Sauce

4 Servicings
8 fresh locally grown tomatoes
6 cloves garlic peeled
10 mushrooms
basil or oregano
1 teaspoon sea salt
1 teaspoon pepper
1 cube of organic gourmet vegetable bouillon

organic cold pressed olive oil
organic linguine16 oz.
grated parmasean cheese
garlic power

Slice each tomatoes in 4 portions. Peel the garlics. Slice the mushrooms 1/4" thin. Add the vegetables, 1 cube of vegetable bouillon, 1 teaspoon sea salt, 1 teaspoon pepper, 1 teaspoon basil or oregano in the pot. Cook at medium low heat for 30 minutes, stirring occasionally.

Bring water (5 quarts per pound of pasta) to boil in a deep pot. Add pinch of sea salt and pasta. Boil 7 - 9 minutes or to desired tenderness stirring occasionally. Drain pasta in colander. Rinse with cool water. Season the pasta by adding 1 teaspoon of garlic power, 1/4 sea salt, 1 1/2 teaspoon of cold pressed organic olive oil and mix the pasta.

Place the pasta on the dish, add the sauce, and sprinkle parmasean cheese. Serve.

by Chris

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