Linguine with Smoked Tomato and Mozzarella

Featured in the Honolulu Star-Advertiser on February 4, 2015.



Linguine with Smoked Tomato and Mozzarella

  • 2 pounds asparagus, trimmed
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 1/2 cups of canned fire roasted tomatoes, drained (available at local grocers) or 2 1/2 cups home smoked tomatoes
  • Salt and pepper
  • 1 package (1 pound) linguine, cooked al dente reserving 1 cup of cooking liquid
  • 6 ounces thinly sliced prosciutto, cut into strips
  • 6 ounces smoked mozzarella, diced (about 1 cup)
  • 10 large basil leaves, thinly sliced


  1. Over high heat, boil a large pot of water.
  2. Blanch asparagus, about 2-3 minutes.
  3. Remove asparagus from pot and place immediately in an ice bath.
  4. When asparagus is cooled, cut into 1-inch segments; set aside.
  5. In a large skillet, heat oil over medium.
  6. Add minced garlic and saute until fragrant, about 20 seconds.
  7. Add asparagus and tomatoes to the skillet; season with salt and pepper.
  8. Toss gently and add pasta.
  9. Add some reserved cooking liquid to thin mixture and moisten pasta to desired consistency.
  10. Add prosciutto, mozzarella, and basil; toss to combine.
  11. Turn off heat and let residual heat gently melt the cheese, about 1-2 minutes.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 13 g fat, 4 g saturated fat, 30 mg cholesterol, 900 mg sodium, 50 g carbohydrate, 4 g fiber, 6 g sugar, 21 g protein


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