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Italian-American·Main

Grilled Spaghetti with Garlic and Basil

An experimental technique where dry spaghetti is toasted over hot coals to infuse a smoky grill flavor before being cooked risotto-style directly in a savory tomato-infused broth.

Prep

10m

Cook

25m

Total

35m

Serves

4

Method

  1. 01

    Place dry, uncooked spaghetti across the grates of a hot grill, perpendicular to the bars to prevent falling through. Grill the pasta for about 4 minutes, moving and tossing constantly with tongs, until the noodles are evenly toasted with some light char marks.

    Step 1
    Watch · 0:38
  2. 02

    In a large skillet over medium heat, add olive oil and thinly sliced garlic. Sizzle for 30 to 60 seconds until fragrant, then stir in the tomato paste. Cook and smear the paste into the oil for 1 to 2 minutes to deepen the flavor, ensuring the garlic does not burn.

    Step 2
    Watch · 2:44
  3. 03

    Pour the chicken broth into the skillet and increase heat to medium-high. Bring the liquid to a simmer and season with a generous pinch of salt.

    Step 3
    Watch · 3:32
  4. 04

    Carefully transfer the grilled spaghetti into the simmering broth. Cook the pasta directly in the sauce, stirring frequently to prevent sticking. Continue cooking for about 15 minutes (or until tender), adding extra splashes of broth if the liquid evaporates before the pasta is fully cooked.

    Step 4
    Watch · 3:59
  5. 05

    Once the pasta is cooked to your liking and the sauce has thickened, reduce the heat to low. Toss in a cold knob of butter and the torn basil leaves, stirring until the butter is completely melted and emulsified into the sauce.

    Step 5
    Watch · 5:48
  6. 06

    Turn off the heat and stir in a generous amount of grated Parmesan cheese. Transfer to a warm bowl and garnish with additional cheese, red pepper flakes, and a fresh basil sprig before serving.

    Step 6
    Watch · 6:18

From Chef John

  • “After grilling we're going to cook our spaghetti right in the sauce which really did work out incredibly well.”
  • “You are after all the Walt Whitman of an additional salt sprinkling.”
  • “For your true culinary adventurer, I definitely think this is worth a try.”