Pasta with Grilled Plum Tomato Sauce

Who has fresh vine ripened tomatoes ready to be eaten?  Or, have lots of green tomatoes that are soon to be ripe?  My tomato plant is looking rather sad.  It got burned up by the 100+ degree heat wave that we had recently and despite my daily watering, the leaves are rather crisp.  But, I did get a few good tomatoes off of it and also am getting some lovely heirloom tomatoes from my Cedarmore CSA share.  And my oh my what lovely flavor these home and farm-grown tomatoes have when compared to their tasteless grocery store counterparts!

This recipe is very simple and relies on the grilling to add depth.  I'd only consider making this with farm fresh Summer tomatoes and the highest quality ingredients.  It's the simple pleasures in life that you have to come to appreciate :).

One Year Ago: Peanut Butter Banana Chocolate Chip Cookies
Three Years Ago: Honey Lime Grilled Chicken - to this day still one of my favorite grilled chicken recipes!


Pasta with Grilled Plum Tomato Sauce

Ingredients

• 10 medium plum tomatoes (about 2 pounds)
• 4 Tbs extra-virgin olive oil, divided
• 2 cloves garlic, minced
• Pinch red pepper flakes (add more to taste)
• 1/4 cup minced fresh basil leaves
• 1 Tbs minced fresh parsley
• Salt and freshly ground black pepper, to taste
• 1 pound pasta (I used Angel Hair)
• Parmesan cheese, for serving

Directions

1. Prepare grill. Lay the tomatoes on a large baking sheet and brush with 1 tablespoon of the oil.  Bring a large pot of water to a boil. Place the tomatoes on the grill and cook, turning once, until the flesh is streaked with dark grill marks and the skins are charred and blistered, about 8 minutes. 
2. Transfer the tomatoes to a cutting board and cool them slightly. Peel and discard the tomato skins, and chop the tomatoes.  Transfer to a large bowl, and combine with the garlic and oil, basil leaves, parsley leaves, and salt and pepper to taste.
3. Meanwhile, salt the boiling water and cook the pasta until al dente, and drain.
4. In a small skillet, heat the remaining oil over medium heat, and add the garlic and red pepper flakes.  Cook until just fragrant and beginning to turn golden-brown, one to two minutes.  Remove from heat.
5. Toss the pasta with the tomato sauce and mix well.  Divide evenly among serving plates, sprinkle with Parmesan, and serve immediately.

Source: Originally from The Complete Italian Vegetarian Cookbook, by Jack Bishop as seen on and adapted by Pink Parsley.