Fettuccine with Charred Grape Tomato-Basil Marinara

Categories: Pasta, Tomato

Ingredients

• 2 pints grape tomatoes
• 1/4 cup olive oil
• 1/4 tsp each kosher salt and ground black pepper
• 1 lb dried fettuccine or tagliatelle pasta
• 3 shallots, thinly sliced, separated into rings
• 1 tsp chopped garlic
• 1/2 cup fresh basil leaves, julienned
• 1/4 cup each grated and shaved Grana Padano or Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat broiler. Toss tomatoes on a baking sheet with sides with 2 Tbsp of the oil, salt, and pepper. Broil 6 to 8 inches from heat, shaking baking sheet once or twice until the tomatoes char and the skins split, about 10 minutes.

3. Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).

4. Meanwhile, in a large skillet over medium-high heat, cook shallots and garlic in the remaining 2 Tbsp oil until they are translucent and soft, about 6 minutes. Stir in charred tomatoes, reduce heat to medium, and cook 5 minutes longer, stirring sauce a few times.

5. Drain pasta; transfer to a large serving bowl and toss with tomato sauce, basil, and grated cheese. Top with shaved cheese.

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