No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.
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2000s Recipes + Menus
Spaghetti with Smoky Tomatoes and Onions
Serves4 (main course)
- Active time:20min
- Start to finish:30 min
CHRIS SCHLESINGER AND JOHN WILLOUGHBY
June 2009
- 1 1/2 tablespoons minced garlic
- 1/3 cup extra-virgin olive oil, divided
- 6 plum tomatoes (2 lb), halved lengthwise
- 1 large red onion, cut into 1-inch wedges (keep stem end intact)
- 3/4 lb spaghetti
- 1/3 cup grated parmesan
- 1/2 cup coarsely chopped basil
-
Equipment:
a 13- by 9- by 2-inch disposable foil pan -
Accompaniment:
grated parmesan
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Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see “Grilling Procedure.”
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Put garlic and ¼ cup oil in foil pan and put on grill over area with no coals.
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Rub remaining oil all over tomatoes and onion and season with salt and pepper, then grill over coals, turning occasionally, until well browned, 4 to 5 minutes. Coarsely chop tomatoes and add to garlic oil with onion.
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Cook spaghetti in a pasta pot of well-salted boiling water until al dente. Reserve ¼ cup cooking water, then drain pasta. Toss with reserved water, parmesan, basil, contents of foil pan, and salt and pepper to taste.
Cooks’ note:
- Tomatoes and onion can be cooked in a lightly oiled hot grill pan over medium-high heat until grill marks appear.
- Tomatoes and onion can be grilled 1 day ahead and chilled.
- Keywords
- grilling,
- pasta,
- vegetarian,
- cook smart,
- chris schlesinger
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