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. Â 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. Â While this one is delicious with tomatoes and thyme, I often stray a bit (e.g., use colorful heirloom tomatoes instead of plum). Â 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
EverydayÂ 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. Â In a bowl, toss tomatoes, 3 tablespoons olive oil and thyme. Â Season generously with salt and pepper. Â Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side. Â 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 (http://www.happyfarrow.com/index.html) and lives in Boston with her husband James and daughter Cecily.