Grilled Tomato Sauce
Ingredients
Preparation
Coat the tomatoes, onions, and garlic with olive oil, salt, and pepper. Heat a grill or grill pan to medium heat. Place the garlic on the grill, cut side down. Grill the onions for about 8–10 minutes per side, then remove and set aside. Grill the tomato slices for 4–5 minutes per side, then remove and set aside. Grill the Calabrian chili for 3 minutes per side and remove. Finally, remove the garlic.
Roughly chop all the grilled vegetables and add them to a blender with ¼ cup of olive oil. Blend until smooth.
Add the blended sauce to a saucepan with the chopped herbs. Season with additional salt and pepper if needed. Reduce the heat to low and keep warm while the cavatelle cooks.
Cook the cavatelle in boiling water with a pinch of salt for 18–20 minutes. After draining, toss the cavatelle with the sauce.
Serve with a dollop of ricotta and garnish with fresh basil.
This sauce begins with ripe tomatoes, sweet onions, and fragrant garlic, each element grilled to charred perfection. The smokiness and depth of flavor achieved through grilling imbue the sauce with a richness that is both complex and comforting. Once blended, this velvety sauce clings to Borgatti’s Cavatelle, with each bite delivering the perfect balance of smoky sweetness and robust garlic undertones.
This is the quintessential warm-weather recipe, perfect for those beautiful, sunny days when the grill becomes the heart of the outdoor kitchen. Whether you’re hosting a casual backyard barbecue or a more intimate al fresco dinner, this dish promises to enhance the occasion with its delightful flavors and the joy of outdoor cooking.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
