Pasta Pomodoro a la Plancha
🇮🇹 Italy
Ingredients
- Vegetable oil, for grill
- 3 lb large tomatoes (such as beefsteak or heirloom), halved and cored
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tsp kosher salt, plus more to taste
- 4 garlic cloves, finely grated
- 1 tbsp sugar
- 1 tsp crushed red pepper flakes
- 1/2 cup finely chopped basil, plus leaves for serving
- 12 oz mezzi rigatoni or other short pasta
- 4 tbsp unsalted butter, cut into pieces
- Finely grated Parmesan, for serving
Steps
- Prepare a grill for medium-high heat and oil the grate.
- Toss halved tomatoes with olive oil and salt, then place skin-side down on the grill. Grill undisturbed until deeply charred underneath, 10-14 minutes.
- Transfer tomatoes to a large bowl and smash with a potato masher or your hands until the texture of a chunky marinara.
- Mix in garlic, sugar, red pepper flakes, chopped basil, 2 tbsp olive oil, and 1 tsp salt. Taste and adjust seasoning.
- Cook pasta in a large pot of boiling salted water until al dente, then drain.
- Add pasta to the tomato sauce and toss to coat. Season with more salt if needed.
- Add butter and mix until melted and the sauce thickens slightly.
- Divide pasta among bowls and top with basil leaves and grated Parmesan.
Notes
No need to peel the tomatoes; they will fall apart naturally when charred.
Source: www.epicurious.com