Short pasta with a barbecue-grilled tomato sauce, spiced with garlic and red pepper flakes, served with Parmesan.
Ingredients
- 1 tbsp Vegetable oil
- 1.36 kg Large tomatoes (such as beefsteak or heirloom)
- as needed Extra-virgin olive oil (for drizzling)
- 30 ml Extra-virgin olive oil (for the sauce)
- 2.5 g Salt (Diamond Crystal or Morton)
- as needed Salt (to taste)
- 4 cloves Garlic cloves
- 1 tbsp Sugar
- 1 tsp Crushed red pepper flakes
- 21 g Finely chopped fresh basil
- as needed Fresh basil (leaves for serving)
- 340 g Mezzi rigatoni (or other short pasta)
- 56 g Unsalted butter
- to taste Finely grated Parmesan
Method
- Prepare the grill for medium-high heat. Oil the grate with vegetable oil.
- In a large heatproof bowl, place the halved and seeded tomatoes. Drizzle with olive oil and sprinkle with salt. Toss to coat.
- Arrange the tomatoes skin-side down on the grill grate. Let grill undisturbed until deeply charred underneath, 10 to 14 minutes.
- Transfer the tomatoes to the bowl using a spatula or long tongs. They will break down. Crush with a potato masher or by hand (careful, it's hot) until you get a coarse marinara texture.
- Add the grated garlic, sugar, red pepper flakes, chopped basil, olive oil, and salt. Mix well. Taste and adjust the seasoning with more salt if necessary.
- Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain.
- Add the pasta to the tomato sauce and toss to coat. Taste and adjust the seasoning with more salt if necessary.
- Add the butter cut into pieces and toss until melted and the sauce thickens slightly.
- Divide the pasta into bowls. Garnish with basil leaves and grated Parmesan to taste.
Nutrition
Per serving
- Energy
- 650 kcal
- Protein
- 15.13 g
- Carbohydrate
- 81.64 g
- Fat
- 28.72 g
- Fibre
- 8.98 g
- Calcium
- 52.12 mg
- Iron
- 0.77 mg
- Magnesium
- 39.72 mg