By Traeger Kitchen
Roast tender, juicy tomatoes on the grill before adding them to a spicy sauce to top your favorite pasta.
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|2 Pound||fresh Roma tomatoes|
|3 Tablespoon||parsley, chopped|
|2 Tablespoon||garlic, chopped|
|To Taste||Black pepper|
|1/4 Cup||olive oil, divided|
|1 Pound||Spaghetti, or other pasta|
|To Taste||Crushed red pepper flakes|
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
With a sharp knife on a cutting board, cut the tomatoes in half, lengthwise. Place in a baking dish, cut-side up. Sprinkle with chopped parsley, garlic, salt, and black pepper, and drizzle with 1/4 cup of olive oil.
2 Pound fresh Roma tomatoes
3 Tablespoon parsley, chopped
2 Tablespoon garlic, chopped
To Taste Salt
To Taste Black pepper
1/4 Cup olive oil, divided
Place the baking dish on the grill grates. Close the lid and bake for 1 1/2 hours, until the tomatoes shrink and the skins are partly blackened.
400 ˚F / 204 ˚C
Remove the tomatoes from the grill. Place the tomatoes in a food processor leaving the cooked oil in the baking dish, and puree them.
In a large pot of boiling water, add salt and pasta, and cook until al dente.
1 Pound Spaghetti, or other pasta
Drain the pasta and toss immediately with the pureed tomatoes. Add the remaining 1/4 cup of olive oil and crushed red pepper flakes, to taste. Toss to combine, and serve warm. Enjoy!
To Taste Crushed red pepper flakes
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