Active Time

　　20 min

　　Total Time

　　30 min

　　No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.

　　

Ingredients

Makes 4 (main course) servings

　　1 1/2 tablespoons minced garlic

　　1/3 cup extra-virgin olive oil, divided

　　6 plum tomatoes (2 pounds), halved lengthwise

　　1 large red onion, cut into 1-inch wedges (keep stem end intact)

　　3/4 pound 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

　　

Step 1

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 .

　　

Step 2

Put garlic and 1/4 cup oil in foil pan and put on grill over area with no coals.

　　

Step 3

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.

　　

Step 4

Cook spaghetti in a pasta pot of well-salted boiling water until al dente. Reserve 1/4 cup cooking water, then drain pasta. Toss with reserved water, parmesan, basil, contents of foil pan, and salt and pepper to taste.

　　Cooks' notes:

　　•Tomatoes and onion can be cooked in a lightly oiled hot grill pan over medium-high heat until grill marks appear.

　　•Tomatoes and onion can be grilled 1 day ahead and chilled.