Pasta Pomodoro a la Plancha

Grilling the tomatoes until blackened lends this sauce an alluring smokiness—a nod to cooking on a plancha—that transforms a few simple ingredients into something spectacular. Bright and savory, this sauce is primed for tossing with your favorite pasta, but it’s also great spooned over grilled shrimp or chicken.

Recipe information

• Total Time

  45 minutes

• Yield

  4 servings

Total Time

45 minutes

Yield

4 servings

Ingredients

3

2

1

4

1

1

½

12

4

Need to make a substitution?

Preparation

1. Step 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.)

   Step 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.

   Step 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.

   Step 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.

   Step 5

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

Step 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.)

Step 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.

Step 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.

Step 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.

Step 5

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

Recipe notes