Fettuccini with Grilled Tomatoes, Portobello Mushrooms, and Roasted Garlic Puree

3 ripe tomatoes
2 Portobello mushrooms, stems removed and cleaned
1/4 cup olive oil
6 teaspoons balsamic vinegar
Salt and pepper
1 pound fettuccini noodles, cooked
1/3 cup roasted garlic
1 cup chicken broth
8 basil leaves, chopped
Freshly grated Parmesan cheese

To prepare the tomatoes and mushrooms: Core the tomatoes and slice them into 8 wedges. Toss the tomatoes with 1 tablespoon olive oil and 2 teaspoons balsamic vinegar and season to taste with salt and pepper. Brush the mushrooms with 2 tablespoons olive oil and 4 teaspoons balsamic vinegar and season to taste with salt and pepper. Preheat grill and cook tomatoes and mushrooms over a moderate flame for 3 minutes on each side or until the tomatoes are just barely holding together and the mushrooms are tender. Remove the tomatoes and place in a bowl. Remove the mushrooms and chop into bite-sized pieces and season to taste with salt and pepper.

To prepare the pasta: Puree the roasted garlic with chicken broth in a blender until smooth. Season to taste with salt and pepper. Place the cooked fettuccini in a bowl and toss with the remaining olive oil, and the tomatoes, mushrooms, basil and half of the roasted garlic puree. Sprinkle with Parmesan cheese and season to taste with salt and pepper. Place the pasta on each plate and spoon the remaining roasted garlic puree around each plate. Garnish with additional basil or cheese if desired.

Serves 4

We would recommend the following wine with this dish:

• Sonoma County Pinot Noir

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This recipe is courtesy of award-winning Chef Charlie Trotter.