Pasta Pomodoro a la Plancha

Ingredients

Vegetable oil (for grill)

3 Ib. large tomatoes (such as beefsteak or heirloom), halved, cored

2 Tbsp. extra-virgin olive oil, plus more for drizzling

1 tsp. Diamond Crystal or

½ tsp. Morton kosher salt, plus more garlic cloves, finely grated

4

Tbsp. sugar tsp. crushed red pepper flakes

1

½½ cup finely chopped basil, plus leaves for serving

12 oz. mezzi rigatoni or other short pasta

4 Tbsp. unsalted butter, cut into pieces

Finely grated Parmesan (for serving)

Directions

Prepare a grill for medium-high heat; oil grate with vegetable oil. Place tomatoes in a large heatproof bowl; drizzle with olive oil and sprinkle with 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.) 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 garlic, sugar, red pepper flakes, ½ cup chopped basil, 2 Tbsp. olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Taste tomato sauce and season with more salt if needed.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain in a colander. Add pasta to tomato sauce and toss to coat. Taste pasta and season with more salt if needed Add butter and mix until melted

and tomato sauce thickens slightly. Divide pasta among bowls and top with basil leaves and Parmesan as desired.

Notes

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.