Pasta Pomodoro a la Plancha
The article presents a recipe for Pasta Pomodoro a la Plancha, highlighting the grilling technique that enhances the flavor of the sauce. The dish features grilled tomatoes, garlic, and basil, creating a bright and savory sauce perfect for pasta or as a topping for grilled meats. The recipe is designed to serve four and takes approximately 45 minutes to prepare.
- ▪The recipe uses large tomatoes, such as beefsteak or heirloom, which are grilled to achieve a smoky flavor.
- ▪Ingredients include garlic, sugar, crushed red pepper flakes, and fresh basil, combined to create a chunky marinara sauce.
- ▪The dish is served with mezzi rigatoni pasta and topped with unsalted butter and grated Parmesan.
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RecipesJune 2026Pasta Pomodoro a la PlanchaBy Jesse SzewczykJune 3, 2026Photograph by Elliott Jerome Brown Jr., Food Styling by Kaitlin Wayne, and Prop Styling by Emma RingnessArrowJump To RecipePrintGrilling 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.Recipe informationTotal Time45 minutesYield4 servingsIngredientsVegetable oil (for grill)3lb. large tomatoes (such as beefsteak or heirloom), halved, cored2Tbsp. extra-virgin olive oil, plus more for drizzling1tsp. Diamond Crystal or ½ tsp.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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