RECIPE
Plant Based Protein Noodles

Linguine Blistered Heirloom Tomato

By Chef Ramon Solorzano
Instructions :


Sauce:

  1. For the sauce heat oil in a shallow pan and heat over medium heat.
  2. Once oil is hot add garlic and continue to cook for 1 minute.
  3. Add tomatoes, red pepper flakes, oregano, salt and pepper. Stir and cook for 5 minute.
  4. Add fresh basil leaves and stir.
  5. Continue to cook for 15-25 minutes until sauce has thicken to desired consistency.


    Basil Oil:

    1. While sauce is cooking begin to make the basil oil.
    2. Place basil in a large pot of boiling water and blanch for 15 seconds.
    3. Remove from water with a strainer and immediately chill in an ice bath.
    4. Remove from water and squeeze gently to remove excess water.
    5. Place basil, oil and salt in blender and puree until smooth.
    6. Strain oil through cheesecloth and gently push to extract all the oil.
    7. Set oil aside for later use.


      Pasta:

      1. Place noodles in boiling water and heat for 30 seconds. Remove from water and set aside.
      2. In a large skillet heat oil and add the tomatoes.
      3. cook for 2 minutes until they begin to sizzle and blister.
      4. Add sauce and heat for 1 minute.
      5. Add the cooked noodles and mix.
      6. Plate and garnish with basil, mozzarella, black pepper, basil oil, and chili oil.
        INGREDIENTS
        Sauce
        28oz
        can – Whole Tomatoes, canned
        1/4
        cup – Olive Oil
        1/4
        cup – Garlic cloves – peeled and thinly sliced
        1/2
        tsp – Red Pepper flakes
        1/2
        tsp – Oregano
        1
        tsp – Kosher Salt
        1/4
        cup – Basil Leaves – fresh
        Basil Oil
        1
        cup – Basil leaves – tightly packed
        1/2
        cup – Olive Oil
        1/2
        tsp – Kosher Salt
        Pasta
        1lb
        JSL Plant Based Protein Linguine
        1
        Tbsp – Olive Oil
        4oz
        Cherry Heirloom Tomatoes
        4oz
        Buffalo Mozzarella Cheese, Fresh
        1/4
        cup – Basil – torn
        1
        Tbsp – Chili Oil
        2
        Tbsp – Basil Oil
        Black Pepper – Course grind
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