Smoky Pasta Pomodoro a la Plancha Recipe
Pasta Pomodoro a la Plancha
Pasta Pomodoro a la Plancha
Ingredients
- Cooking oil (for grilling)
- 3 lb. large tomatoes (like beefsteak or heirloom), halved and cored
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt, plus extra
- 4 cloves of garlic, finely grated
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- ½ cup finely chopped basil, plus leaves for garnish
- 12 oz. mezzi rigatoni or another short pasta
- 4 tablespoons unsalted butter, cut into small pieces
- Finely grated Parmesan cheese (for garnish)
Instructions
Step 1
To kick things off, start by preparing your grill for medium-high heat. This will ensure those tomatoes get that lovely char we’re after. While the grill is heating up, grab a large heatproof bowl and place your 3 pounds of halved and cored large tomatoes—beefsteak or heirloom varieties work beautifully here. Drizzle the tomatoes with a generous splash of extra-virgin olive oil and sprinkle them with kosher salt. Give everything a good toss to coat the tomatoes evenly. Now, once your grill is hot and ready, arrange the tomatoes on the grate, skin side down. Grill them undisturbed for about 10 to 14 minutes, or until you see a nice, deep char forming underneath. You want them to be beautifully caramelized, which will really enhance their flavor. When they’re ready, carefully use a fish spatula or some long tongs to transfer the tomatoes back into the bowl. Don’t worry if they start to fall apart; that’s exactly what we want! No peeling necessary here.
Step 2
To make your tomato sauce, start by carefully smashing the hot tomatoes with a potato masher or your hands—just be cautious! You want to achieve a chunky marinara texture, so don’t worry about making it perfectly smooth. Once you’ve smashed them to your liking, finely grate 4 garlic cloves and add them to the bowl along with 1 tablespoon of sugar, 1 teaspoon of crushed red pepper flakes for a hint of heat, and ½ cup of finely chopped fresh basil to bring in that lovely aroma. Next, drizzle in 2 tablespoons of extra-virgin olive oil and sprinkle in either 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon of Morton kosher salt. Give everything a good mix to combine the flavors. Now, take a moment to taste your sauce. This is your chance to adjust the seasoning, so if you feel it needs a little more salt, go ahead and add it. The sauce should feel vibrant and fresh, ready to elevate your pasta!
Step 3
In a large pot, bring about 4 quarts of water to a rolling boil, then generously season it with salt—aim for a flavor similar to the ocean. Once the water is bubbling, add 12 ounces of mezzi rigatoni or your favorite short pasta. Stir the pasta occasionally to prevent it from sticking together, and cook it for about 8 to 10 minutes, or until it reaches that perfect al dente texture—tender but still with a slight bite. When it’s ready, drain the pasta in a colander, giving it a gentle shake to remove excess water, and set it aside while you prepare the next steps of your delicious dish.
Step 4
Once your pasta is perfectly cooked, it’s time to bring everything together. Gently add the drained pasta to the simmering tomato sauce, and using tongs or a spoon, toss it carefully to ensure each strand is coated in that vibrant, rich sauce. Take a moment to taste your creation; if it needs a little extra seasoning, sprinkle in a pinch of salt and stir again. Now, for that luscious finish, add 4 tablespoons of unsalted butter, cutting it into smaller pieces as you drop them into the sauce. Stir continuously until the butter melts completely and combines with the sauce, which should thicken just a bit — this will take about 2-3 minutes over low heat. Keep an eye on it; you want a silky consistency that clings beautifully to your pasta. That’s when you know you’re ready to serve this delightful dish!
Step 5
To finish off your Pasta Pomodoro a la Plancha, grab your favorite bowls and start dividing the pasta evenly among them. Next, take a handful of fresh basil leaves and tear them gently before sprinkling them over the pasta for that aromatic touch. Finally, grab some finely grated Parmesan cheese and sprinkle it generously on top to add a delightful creaminess. Feel free to adjust the amount of cheese to your taste—there’s no such thing as too much for Parmesan! Enjoy the vibrant colors and flavors you’ve created!
Nutrition Information
My Tip
When grilling the tomatoes, make sure to place them cut side down on the grate for that beautiful char. This not only enhances the flavor but also helps to caramelize the natural sugars, giving your sauce a richer taste.
Leftovers
To store your leftover Pasta Pomodoro a la Plancha, place it in a glass container with a tight-fitting lid to maintain moisture and flavor. When you're ready to enjoy it again, reheat in a skillet over medium heat, adding a splash of water or olive oil to keep the pasta from drying out and to help revive that delicious grilled texture.
Make It Your Own
For a fresh twist, try swapping the large tomatoes for roasted red peppers to add a sweet, smoky flavor. You can also replace the crushed red pepper flakes with smoked paprika for a different kind of warmth that complements the dish beautifully.