Servings: six as a light main dish or eight to ten as a side dish.
Grilling the tomatoes for this colorful pasta salad intensifies their flavor by concentrating their juices and gives their perfectly shriveled skins a smoky flavor.
Look for inexpensive, disposable bamboo skewers at the supermarket. To avoid burning the tips of the skewers, soak them in water for at least half an hour before grilling.
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Possibly this works as a side dish but it didn't work for me as a main dish. Basically it lacked flavor, even though I added a lot of basil. Made half the recipe but added 1 cup of the bread crumbs which is a nice touch and gave it some crunch because the tomatoes were very soft. Used farmers market tomatoes and still the flavor lacked. Also, the cooking times are underestimated, the tomatoes took about 15 minutes, the bread crumbs about 5. Am not saving the recipe.
This is a very flavorful pasta dish! We used fresh basil and some panko bread crumbs, but roasting the tomatoes pushed the flavors over the edge--on the good side. I'm used to heavy garlic in pastas and there's none included in this recipe, yet wonderful flavors come through. We also kept some pasta water aside and ended up adding it to the finished bowl since we thought the pasta was a just a little dry; however even the day afterward, the flavors were good. Nice light summer flavors for an excellent side dish.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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