Rigatoni with Grilled Tomatoes and Cream

Rigatoni with Grilled Tomatoes and Cream
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup heavy cream
  • 1 teaspoon kosher salt
  • 2 ounces Parmesan cheese, shaved with a vegetable peeler
  • 1/3 cup heavy cream
  • + 9 more ingredients
    • 1 teaspoon kosher salt
    • 2 ounces Parmesan cheese, shaved with a vegetable peeler
    • 4 cups uncooked rigatoni (from a 1 lb. box)
    • 4 cups uncooked rigatoni (from a 1 lb. box)
    • 2 tablespoons chopped fresh parsley
    • 12 ripe plum tomatoes (1 3/4 lb.), cored
    • ¼ teaspoon freshly ground black pepper
    • 12 ripe plum tomatoes (1 3/4 lb.), cored
    • ¼ teaspoon freshly ground black pepper

Prepare a grill. Bring a large pot of salted water to a boil. Toss tomatoes in oil in a large bowl. Put tomatoes on grill, reserving oil. Cover grill and cook tomatoes, turning occasionally with tongs, until skins are charred and flesh is softened, about 15 minutes. While tomatoes are grilling, c...

View full recipe at My Recipes

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