Grilled Tomato Linguine

Aaaah, it’s summer.  And it’s so freaking HOT.

I have found myself totally unmotivated to turn up the stove, turn on the oven…or even to get up off the couch.  It is just so HOT.

So what do I do?  Convince my husband to go OUTSIDE in the HOT with all the heat and the hotness and stand over a hot open flame and grill us some dinner in the heat that is hot.

Aren’t I the sweetest wife you ever saw?

Don’t answer that.

He actually didn’t mind, for the record.  I don’t see how, but he says he loves to grill rain shine or HOT.  And I don’t mind taking full advantage of that.  Ooops, did I just say that aloud?

ANYHOO…if you have an awesome husband like I do, or if you’re the crazy person who loves to grill in any weather, or if this just looks so good you’ve gotta make it for yourself no matter the cost, read on for the recipe.

Summer-y and light, served just warm enough to appreciate the comfort of a grilled meal and very, very easy to make…this is summer on a plate.

This recipe can be found in Everyday Food’s Great Food Fast cookbook, an invaluable resource for quick and simple meals, and all organized by season, too!  I really didn’t change much about the recipe – it’s pretty straightforward and requires no embellishment.  The only thing we did alter was the grill heat; we brought it down quite a bit from what the directions required – and you can see in the photos we still got some a little too charred.  For the record…don’t eat the charred bits.  Remove those before serving if at all possible. Nasty.  Bad.  Not summer on a plate.  Also, I am a little more loose with my measurements, so the following directions are mostly on my terms.

Grilled Tomato Linguine

aka:  Summer on a Plate

About three pounds roma (plum) tomatoes, cored and halved lengthwise.

Several tablespoons extra virgin olive oil

4-5 springs chopped fresh thyme:

To remove the leaves from the stem, grip the top of the stem with one hand, and pinch the stem with your other hand as you run your fingers down the stem to the bottom.  The leaves should all pull off easily and be ready for chopping!  This technique works really well with rosemary, too.

Kosher salt and freshly ground black pepper

1 pound linguine, or your favourite pasta

About a cup or so finely grated parmesan cheese

Heat grill to medium heat.  In a large bowl, toss the tomatoes with a few tablespoons of the olive oil and chopped thyme, season with salt and pepper.

Place cut sides down and grill until soft and SLIGHTLY charred, about 10 minutes, and flip over to grill the other side.

While the tomatoes are grilling, heat a large pot of salted water to boiling.  Cook your pasta according to the package directions and drain.

Toss pasta with remaining olive oil and parmesan cheese.

Once grilled, place all the tomatoes back into the large bowl and cut with kitchen shears into coarse pieces.

Toss with the pasta and serve with additional parmesan cheese if you so choose.

Enjoy, my friends – and happy summer!!

love,

chanelle

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