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Spaghetti with Smoky Tomatoes and Onions

Spaghetti with Smoky Tomatoes and Onions

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This spaghetti with smoky tomatoes and onions is a vibrant vegetarian dish that makes the most of the barbecue’s unique ability to build deep, caramelised flavours. By charring plum tomatoes and red onions over hot coals, you transform simple ingredients into a rich, savoury sauce with a hint of sweetness. The addition of fresh basil and salty parmesan cuts through the richness, creating a balanced and fragrant meal that feels both rustic and sophisticated.

Perfect for warm evenings, this recipe is a brilliant way to enjoy al fresco cooking without the need for meat. Using a foil tray on the grill allows the garlic to infuse the olive oil gently while the vegetables take on a distinct smoky aroma. Serve it immediately with an extra dusting of cheese for a wholesome, homemade dinner that the whole family will enjoy.

Ingredients for Spaghetti with Smoky Tomatoes and Onions

1 1/2 tablespoons minced garlic
80ml extra-virgin olive oil, divided
6 plum tomatoes (900g ), halved lengthwise
1 large red onion, cut into 1-inch wedges (keep stem end intact)
350g spaghetti
1/3 cup grated parmesan
1/2 cup coarsely chopped basil
Equipment: a 13-by 9- by 2-inch disposable foil pan
Accompaniment: grated parmesan

How to make Spaghetti with Smoky Tomatoes and Onions

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .

Put garlic and 60ml oil in foil pan and put on grill over area with no coals.

Rub remaining oil all over tomatoes and onion and season with salt and pepper, then grill over coals, turning occasionally, until well browned, 4 to 5 minutes. Coarsely chop tomatoes and add to garlic oil with onion.

Cook spaghetti in a pasta pot of well-salted boiling water until al dente. Reserve 60ml cooking water, then drain pasta. Toss with reserved water, parmesan, basil, contents of foil pan, and salt and pepper to taste.

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