Pasta with Grilled Tomato and Spring onion Sauce

Ingredients for Pasta with Grilled Tomato and Spring onion Sauce

• 3 unpeeled garlic cloves

• 5 spring onions

• 675g medium to large tomatoes, halved

• 2 tablespoons extra-virgin olive oil, plus more, for brushing

• Kosher salt

• Freshly ground black pepper

• 110g fresh mozzarella, cut into 1/2-inch cubes

• 275g penne or other short pasta

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer.

Brush the spring onions and the cut sides of the tomatoes with olive oil and season with salt and pepper.

Grill the garlic and spring onions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute.

Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the spring onions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and spring onions.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 120ml the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce.

Season the pasta with salt and pepper and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.