Best Pasta With Grilled Tomato And Scallion Sauce Recipes

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PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE



Pasta with 15-Minute Burst Cherry Tomato Sauce image

Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.

Provided by Anna Stockwell

Categories     Pasta     Tomato     Vegetarian     Kid-Friendly     Quick & Easy     Basil     Healthy     Small Plates

Yield 4-6 servings

Number Of Ingredients 9

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.

GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA



Grilled Tomatoes with Scallions, Chives and Ricotta image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

7 to 8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, grated
Zest and juice from 1 small lime
Kosher salt and freshly ground black pepper
16 to 20 medium tomatoes, such as Roma and vine-ripened, halved
12 scallions, stems trimmed
3 sprigs fresh thyme
1 small bunch chives
1 cup (8 ounces) fresh ricotta
Pinch sugar

Steps:

  • Preheat the grill or a grill pan to medium-high heat.
  • In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
  • Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
  • Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

SPAGHETTI WITH SCALLION SAUCE



Spaghetti with Scallion Sauce image

Categories     Garlic     Onion     Pasta     Vegetarian     Quick & Easy     Parmesan     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 8

1 lb spaghetti
1/3 cup olive oil
4 cups chopped scallions (from 4 bunches)
2 garlic cloves, finely chopped
1 teaspoon finely grated fresh lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
  • Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
  • Drain pasta in a colander and return to pot.
  • Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.

GRILLED SCALLIONS WITH ROMESCO



Grilled Scallions With Romesco image

Provided by Florence Fabricant

Categories     quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 3

3 bunches scallions, about 15 scallions, as thick as possible
1 tablespoon extra virgin olive oil
1/4 cup romesco sauce

Steps:

  • Trim the roots from the scallions, remove outer layer if very thick and tough and cut into 6-inch pieces.
  • Heat a grill or stovetop grill pan until very hot. Brush the scallions with oil. Grill, turning, until well seared and tender.
  • Arrange on a platter and brush the romesco sauce over the white part of the scallions.

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE



Spaghetti with Quick Pesto Tomato Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

One 28-ounce can whole peeled San Marzano tomatoes
5 tablespoons unsalted butter
1/2 teaspoon crushed red pepper flakes
2 fresh bay leaves
1 small onion, peeled and cut in half
Kosher salt and freshly ground black pepper
2 cloves garlic
1/2 cup nuts (pine nuts or walnuts)
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan
1/2 cup olive oil
1 pound dried spaghetti

Steps:

  • Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
  • Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
  • Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

FETTUCCINE WITH SMOKED TOMATO SAUCE



Fettuccine with Smoked Tomato Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 pounds vine-ripened tomatoes
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces bacon, diced
2 cloves garlic, sliced
1 small yellow onion, finely diced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine
Small bundle fresh oregano
Small bundle fresh thyme
1 pound dried fettuccine
1 tablespoon unsalted butter
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
Parmesan, for serving

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
  • Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
  • Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
  • When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
  • Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
  • Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
  • (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)

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