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