It Feels Like Summer: Grilled Tomato Linguine

by Weeknight Gourmet Guest Blogger Happy Farrow

One of my favorite cookbooks is Martha Stewart’s Everyday Food: Great Food Fast.  I love that the book is organized by season with subcategories (soups and salads, main courses, pastas, sides, and desserts), and all of the recipes have a very short list of ingredients.  While this one is delicious with tomatoes and thyme, I often stray a bit (e.g., use colorful heirloom tomatoes instead of plum).  A simple pasta dish with grilled vegetables, olive oil, fresh herbs and cheese tastes great on a warm, almost-Summer evening!

Recently, I added grilled zucchini (cut lengthwise, salted and brushed with olive oil before grilling) and steamed corn (cut off the cob after steaming for 3 minutes), substituting basil for thyme and penne for linguine.

Grilled Tomato Linguine
Everyday Food: Great Food Fast

  • 3 pounds plum tomatoes, cored and halved lengthwise
  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • Coarse salt and fresh ground pepper
  • 1 pound of linguine
  • 1/2 cup grated Parmesan, plus more for topping if desired

Heat grill to high.  In a bowl, toss tomatoes, 3 tablespoons olive oil and thyme.  Season generously with salt and pepper.  Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.  Return tomatoes to bowl; cut into rough pieces with kitchen shears.

Bring a large pot of water to a boil. Add 1 tablespoon salt, and 1 pound linguine. Cook according to package instructions. Drain; return to pot.

Add remaining 2 tablespoons oil, Parmesan, and grilled tomatoes. Divide among bowls, and serve immediately with more Parmesan, as desired.

Serves 4 to 6

Happy is freelance designer ( and lives in Boston with her husband James and daughter Cecily.

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