Rigatoni with Grilled Tomatoes and Cream

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

Ingredients

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

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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