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Pasta Pomodoro

Smoked Pomodoro Pasta

This is no ordinary Pomodoro Pasta! The tomatoes used in the sauce are lightly smoked first to add an unexpected complexity to this dish.

Course Main Course
Cuisine Italian
Keyword pasta pomodoro recipe, pasta with smoked tomatoes, smoked tomato sauce
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4
Calories 500 kcal

Ingredients

  • 1/2 cup wood chips
  • 8 roma tomatoes halved and seeded
  • 2 tablespoons olive oil
  • 2 cloves garlic smashed
  • 1 tablespoon tomato paste
  • 1 sprig fresh basil plus more for garnish (optional)
  • 1/2 teaspoon salt
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon butter
  • 8 ounces linguine or other pasta
  • Shaved parmesan for garnish (optional)

Instructions

  1. Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24 inch sheet of heavy-duty aluminum foil and fold in half three times to make a thick square (or rectangle). Carefully place over chips and set tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5–8 minutes. Transfer tomatoes to a plate and let cool slightly.
  2. Transfer tomatoes to a blender or food processor and puree to a chunky consistency. Heat olive oil in a medium skillet over moderate heat. Add tomatoes, garlic, tomato paste, basil and salt. and simmer for 15-20 minutes or until sauce is slightly thickened.
  3. Meanwhile, boil pasta according to instructions and drain.
  4. Add butter and balsamic vinegar to sauce during the last few minutes of cooking.
  5. Toss pasta with sauce and garnish with parmesan and basil, if desired.

Recipe Notes

Any wood chips will do- I’ve used hickory and cherry wood so far and both have turned out incredible results. Fruit tree woods will give you a lighter hint of smokiness, and I detected a more pronounced flavor with the hickory.