1large red onion, cut into 1-inch wedges (keep stem end intact)
3/4lbspaghetti
1/3cupgrated parmesan
1/2cupcoarsely chopped basil
Equipment:
a 13- by 9- by 2-inch disposable foil pan
Accompaniment:
grated parmesan
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.”
Put garlic and ¼ cup oil in foil pan and put on grill over area with no coals.
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.
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.
