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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


Over high heat, boil a large pot of water. Blanch asparagus, about 2-3 minutes. Remove asparagus from pot and place immediately in an ice bath. When asparagus is cooled, cut into 1-inch segments; set aside.

In a large skillet, heat oil over medium. Add minced garlic and saute until fragrant, about 20 seconds. Add asparagus and tomatoes to the skillet; season with salt and pepper. Toss gently and add pasta. Add some reserved cooking liquid to thin mixture and moisten pasta to desired consistency. Add prosciutto, mozzarella, and basil; toss to combine. 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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