Grilled Spaghetti

Grilled spaghetti is cooked directly in a very simple sauce, so that all the extra flavor from toasting dry pasta on a grill stays in the sauce. This is delicious on its own as a side dish, or as a base for other grilled things like eggplant or chicken.

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

4

Ingredients

• 8 ounces thick dry spaghetti
• 3 tablespoons olive oil
• 3 clove garlic, thinly sliced
• 2 rounded tablespoons tomato paste
• 3 3/4 cups chicken broth, plus more as needed
• 1 teaspoon salt, or to taste, depending on salt level of broth
• 2 tablespoons unsalted butter
• 1/4 cup basil leaves, torn into small pieces
• 1/4 cup finely grated Parmigiano Reggiano or to taste
• 1 pinch red chili flakes (optional)

Directions

1. Prepare an outdoor charcoal grill for medium-high heat.
2. Place dry spaghetti on the hot charcoal grill, and cook, tossing often with tongs until the pasta is toasted to a light brown, about 4 minutes. Remove and set aside.
3. Add olive oil to a pan, and set over medium heat. Add garlic and sauté until fragrant, 30 seconds to 1 minute. Add tomato paste and sauté for about 1 minute; pour in broth.
4. Raise heat to medium-high and bring broth to a simmer. Add salt and grilled spaghetti, and use tongs to move spaghetti back and forth until it softens enough to be covered by the broth.
5. Cook, stirring, until spaghetti is as tender as you like; it will take a few minutes longer than package directions indicate. If pan gets too dry, add another splash of broth.
6. Reduce heat to low; stir in butter and basil. Turn off heat and stir in cheese. Serve immediately.

Nutrition Facts (per serving)