Spaghetti with Smoky Tomatoes and Onions

Ingredients for Spaghetti with Smoky Tomatoes and Onions

• 1 1/2 tablespoons minced garlic

• 80ml extra-virgin olive oil, divided

• 6 plum tomatoes (900g ), halved lengthwise

• 1 large red onion, cut into 1-inch wedges (keep stem end intact)

• 350g spaghetti

• 1/3 cup grated parmesan

• 1/2 cup coarsely chopped basil

• Equipment: a 13-by 9- by 2-inch disposable foil pan

• Accompaniment: grated parmesan

How to make Spaghetti with Smoky Tomatoes and Onions

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .

Put garlic and 60ml oil in foil pan and put on grill over area with no coals.

Rub remaining oil all over tomatoes and onion and season with salt and pepper, then grill over coals, turning occasionally, until well browned, 4 to 5 minutes. Coarsely chop tomatoes and add to garlic oil with onion.

Cook spaghetti in a pasta pot of well-salted boiling water until al dente. Reserve 60ml cooking water, then drain pasta. Toss with reserved water, parmesan, basil, contents of foil pan, and salt and pepper to taste.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.