18 June 2011

Pasta with Shitakes and Smoked Tomato Sauce

I still adore the basic preparation of Shitake pasta I posted back in May, but I wanted to try something a little different.  However, I had no plan, so I just started digging around the kitchen, hoping for inspiration to hit.
 Last summer was so hot that only the cherry tomatoes made it to maturity.  Fortunately though, this particular plant was a workhorse, producing twice as many tomatoes as we could eat.  I absolutely love my stovetop smoker, and tomatoes are my favorite thing to smoke in it, so every time there were excess tomatoes, into the smoker they went.  And every time there were excess smoked tomatoes, into the freezer they went!  Even though I recently moved everything from the old freezer to the new, I had forgotten I still had a container of smoked tomatoes. 

While waiting for the tomatoes to thaw, cook your favorite noodles, roast some garlic, and saute the shitakes until they start to get a little dry.  Once the tomatoes are thawed, puree them with the garlic, a fair amount of salt, and a little olive oil.  Heat the sauce in a saucepan, then plate the noodles, mushrooms, and sauce.  Or maybe the mushrooms on top, I haven't decided which is better.  I served this with some broccolini that I baked with a little oil and garlic for 20 mins at 350. 

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