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Penne Pasta with Spinach and Smoked Tomatoes

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Grilling Time

    5 min.

Ingredients
Instructions

the Ingredients

20151023095347 Row Sides 13
  • Completed step 275 grams grape, pear or cherry tomatoes, each cut lengthwise in half
  • Completed step 340 grams dried penne pasta
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon minced garlic
  • Completed step ½ teaspoon crushed red pepper flakes
  • Completed step 12 grams roughly chopped fresh basil leaves
  • Completed step 55 grams tightly packed baby spinach leaves
  • Completed step 50 grams freshly grated Parmigiano-Reggiano® cheese, divided
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Special Equipment

  • 1 large handful of applewood chips
  • perforated grill pan

Instructions

  • Soak the wood chips in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Spread the tomatoes in a single layer on a perforated grill pan and set aside.
  • Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, set the grill pan with the tomatoes over indirect medium heat. Close the lid and cook the tomatoes until lightly tinged with brown and have a smoky flavour, 5 to 10 minutes (do not turn). Remove the pan from the grill and set on a heatproof surface.
    Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, set the grill pan with the tomatoes over medium heat. Close the lid and cook the tomatoes until lightly tinged with brown and have a smoky flavour, 5 to 10 minutes (do not turn). Remove the pan from the grill and set on a heatproof surface.
  • In a large pot of boiling salted water on the stove, cook the pasta according to the package instructions. While the pasta is cooking, make the sauce.
  • In a large skillet over medium heat on the stove, warm the oil. Add the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the tomatoes and cook until they are very soft, 2 to 3 minutes. Remove the skillet from the heat.
  • Drain the pasta and reserve 60 millilitres of the pasta water. Return the pasta to the empty pot. Add the reserved pasta water, the sauce and the basil to the pot and mix well. Add the spinach and half of the cheese and season with salt and pepper. Stir to combine. Serve the pasta warm with the remaining cheese on top.

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