Even if you haven’t grown your own tomatoes, you can enjoy delicious summery tomato pasta. I wouldn’t do a raw tomato sauce with the tomatoes I get at the grocery store, but this grilled version substitutes nicely. The juice in the tomatoes becomes thick and rich, not dripping out like you might expect it to given you grill the tomatoes first cut side down.
This recipe dispenses with the normal routine of basil and garlic. It uses thyme instead, though I’m sure basil or oregano or parsley would taste good too.
Grilled Tomato Linguine
Adapted from Everyday Food: Great Food Fast
- 3 lbs. plum tomatoes
- 5T extra virgin olive oil
- chopped fresh thyme, to taste
- salt and pepper to taste
- 1 lb. linguine
- 1/2 c. grated parmesan
Preheat grill to high. Core tomatoes and cut in half. Mix in bowl with 3T olive oil, fresh thyme, and salt and pepper. After grill is preheated (mine takes about 15 minutes), reduce heat to medium high, lay tomatoes cut side down on grill, and grill until charred, then flip over to skin side. Grill until charred on that side too. Let cool.
Meanwhile, start a big pot of salted water on to boil for the pasta. Cook the linguine until al dente, then drain.
When tomatoes are cool, chop into bite-sized chunks. Mix linguine, tomatoes, remaining olive oil, and parmesan cheese in large serving bowl.
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[…] from Everyday Food: Great Food Fast. I would buy the cookbook on the strength of this recipe and Grilled Tomato Linguine alone, but I have a couple more weeks to keep it from the library so I’ll be cooking more […]