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Pasta Pomodoro a la Plancha
Grilling your tomatoes lends classic pasta pomodoro a smoky, savory edge that pairs perfectly with creamy burrata and fresh basil.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●pot
- ●colander
📝 Preparation Steps
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.)
Vegetable oil (for grill). large tomatoes (such as beefsteak or heirloom), halved, cored3 lb
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.
. sugar1 Tbsp. crushed red pepper flakes1 tsp. extra-virgin olive oil, plus more for drizzling2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
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.
. mezzi rigatoni or other short pasta12 oz
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.
. unsalted butter, cut into pieces4 Tbsp
5
Divide pasta among bowls and top with basil leaves and finely grated Parmesan as desired.
Finely grated Parmesan (for serving)
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