Pasta Pomodoro a la Plancha

Method

1. 1

   Prepare a grill for medium-high heat; oil grate with vegetable oil. Place 3 lb. large tomatoes (such as beefsteak or heirloom), halved, cored, in a large heatproof bowl; drizzle with extra-virgin olive oil and sprinkle with kosher salt. Toss to combine, then arrange tomatoes, skin side down, on grate; grill, undisturbed, until deeply charred underneath, 10–14 minutes. Using a fish spatula or long tongs, transfer back to bowl. (Tomatoes will fall apart. No need to peel.)

2. 2

   Using a potato masher or your hands (be careful as tomatoes will be hot), smash tomatoes until the texture of a chunky marinara. Mix in 4 garlic cloves, finely grated, 1 Tbsp. sugar, 1 tsp. crushed red pepper flakes, ½ cup finely chopped basil, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Taste tomato sauce and season with more salt if needed.

3. 3

   Meanwhile, cook 12 oz. mezzi rigatoni or other short pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain in a colander.

4. 4

   Add pasta to tomato sauce and toss to coat. Taste pasta and season with more salt if needed. Add 4 Tbsp. unsalted butter, cut into pieces, and mix until melted and tomato sauce thickens slightly.

5. 5

   Divide pasta among bowls and top with basil leaves and finely grated Parmesan as desired.

Reviews