Meatless Monday: Pasta with Sage & Grilled Tomatoes

August 8, 2011

This naturally gluten free & Mediterranean inspired dish is perfect for summer! Using fresh herbs, tomatoes and balsamic vinegar -- all the flavors of summer in one simple, elegant entree.

Pasta with Fresh Sage and Grilled Tomatoes 
Serves 4

1 1/2 pounds fresh, firm tomatoes (pear or Roma)
1 pound uncooked gluten free pasta (fusilli, rotini, penne)
2 Tbsp fresh sage, finely chopped
3 Tbsp extra virgin olive oil
2 Tbsp Balsamic vinegar
Salt & Pepper to taste

Preheat a grill over medium coal or flame. Cut the stems/stem ends out of the tomatoes, but leave the fruit whole. Grill the tomatoes for 30 minutes, turning occasionally until they are soft and slightly charred.

Meanwhile, bring 3 quarts of lightly salted water to a boil. When the tomatoes are almost done, add the pasta and cook until al dente (7-12 minutes, according to package instructions). 

Place the charred tomatoes, sage, olive oil and vinegar in a food processor. Puree for a minute or two until the sauce thickens, season with salt and pepper. Drain the pasta and transfer to a serving bowl, pour the sauce over the top and serve immediately. Optionally, top with grated Pecorino Romano or Parmesan cheese.

 

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