Ingredients:
1 lb linguine
1 cup flour
1/4 cup cornmeal
2 teaspoons dried basil
1 teaspoon dill
1 teaspoon curry powder
1/2 teaspoon pepper
salt
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
1 1/4 cups milk
1/4 cup wine ( your favorite, red or white)
3 big fat firm tomatoes ( any color, sliced to 1/4 inch)
Directions:
Cook pasta.
While pasta is cooking– Combine next 7 ingredients in a plastic container with a lid– cover and shake to mix well.
Melt butter and oil in a skillet over med-high.
Add garlic.
Put 2 tomato slices at a time into the flour mixture and shake back and forth to coat well.
Place in skillet and fry for 4-5 minutes.
Flip and fry for a few more minutes.
If the skillet dries, pour some milk or wine as you flip the maters.
Remove to a serving plate (keep them warm–you can keep them in a warm oven).
Once all tomatoes are fried, reduce heat to med low and pour remaining milk and wine into the hot skillet, whisking.
When heated well, add 1/4 cup of remaining flour mixture stirring constantly (lumps are unattractive).
Add more flour mixture as needed to achieve a creamy flowing gravy.
Remove from heat and pour into serving implement.
Drain pasta, toss with olive oil, and divide among 4 plates.
Place several of the tomatoes on top of each serving, and pour sauce over the top.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.