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Categories:
wood chips tomatoes olive oil garlic tomato paste basil salt balsamic vinegar butter weight Linguine Parmesan cheese
Viewed: 44 - Published at: 8 years agoIngredients
- 1/2 cups Wood Chips
- 8 Roma Tomatoes, Halved
- 2 Tablespoons Olive Oil
- 2 cloves Garlic
- 1 Tablespoon Tomato Paste
- 1 sprig Basil Plus More For Garnish
- 1/2 teaspoons Salt
- 1 teaspoon Balsamic Vinegar
- 1 Tablespoon Butter
- 8 ounces, weight Linguine Or Other Pasta
- Parmesan Cheese For Garnish
Method
- Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes.
- Cut a 24-inch sheet of heavy-duty aluminum foil and fold in half three times to make a thick square (or rectangle).
- Carefully place over chips and set tomato halves, cut sides up, on top; remove skillet from heat.
- Cover with foil and top with another medium skillet.
- Let tomatoes sit until barely softened and smoky, 58 minutes.
- Transfer tomatoes to a plate and let cool slightly.
- Transfer tomatoes to a blender or food processor and puree to a chunky consistency.
- Heat olive oil in a medium skillet over moderate heat.
- Add tomatoes, garlic, tomato paste, basil and salt.
- and simmer for 15-20 minutes or until sauce is slightly thickened.
- Meanwhile, boil pasta according to instructions and drain.
- Add butter and balsamic vinegar to sauce during the last few minutes of cooking.
- Toss pasta with sauce and garnish with Parmesan and basil, if desired.
