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Pasta W/grilled Tomato-basil Sauce
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    Pasta W/grilled Tomato-basil Sauce

  • 12 ripe tomatoes -- stemmed & halved
  • 3 yellow onions -- peeled & halved
  • 12 oz pasta (to 16 oz) -- I used farfalle
  • 1/2 cup fresh basil -- julienne
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp garlic -- thinly sliced
  • 1 cup Parmesan cheese -- grated
    Risa's toppings:
  • 2 fresh chiles -- chopped
  • Parmesan cheese -- for sprinkling
  • Preheat George Foreman Grill. When hot, place thickly sliced tomatoes and onions on. Spray tops with cooking spray and sprinkle with salt and pepper. Close top and cook for about 5-7 minutes until you get the grill marks and they soften a bit. Remove and chop coarsely. Add garlic, basil, and olive oil. Mix well.

    Before grilling the veggies, start a big pot of water and put it on to a boil. When boiling, add salt and the pasta. Cook according to manufacturer directions (Farfalle takes about 12 minutes according to Ronzoni). When done, drain and place pasta in big serving bowl.

    To serve: Place sauce in big serving bowl and mix well. Top with more parmesan cheese and hot chiles, if you wish.*

    NOTES : In the book it says to make this as an appetizer. I made it for dinner. It was delicious.

    Risa's cooking notes:
    * Original recipe calls for hot pepper flakes. I have so many chiles in the patch that I used chopped fresh chiles. Cook with what you have and what is best.
    Original recipe says to grill vegetables on outdoor grill for 8-10 minutes until nicely browned. This is over medium heat.

    GFG means George Foreman Grill (for those who have one and want to separate their recipes into folders).

    From: RisaG-Adapted from The Thrill of the Grill
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Fri, 24 Aug 2001

    *BACK TO RISAG*







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