Pasta Pomodoro on the Grill

Smoky Flavor Revolution

Pasta sauce is typically cooked on the stovetop, but a new recipe is turning that tradition on its head. Jesse Szewczyk's Pasta Pomodoro a la Plancha is cooked on the grill. This summer recipe was published on June 3, 2026. It's a twist on the classic Italian dish.

The idea is simple: grill the pasta sauce to give it a smoky flavor. The sauce is made with fresh tomatoes, garlic, and herbs, which are then grilled to perfection. This process caramelizes the natural sugars in the tomatoes, deepening the flavor.

Can Grilling Really Make a Difference?

Grilling the sauce adds a rich, complex taste that can't be achieved on the stovetop. The high heat of the grill breaks down the tomatoes, releasing their natural sweetness. This results in a sauce that's both tangy and savory. The smokiness from the grill complements the bright, fresh flavors of the tomatoes and herbs.

The answer is yes. Grilling the sauce makes a noticeable difference in the flavor. The charred, smoky taste adds depth to the dish, making it more interesting and dynamic. This technique can be applied to other pasta sauces, too, offering a new way to elevate a classic dish.

Frequently Asked Questions

As the summer months approach, grilling pasta sauce is likely to become a popular trend. It's a simple yet effective way to add complexity to a classic recipe. Home cooks can experiment with different ingredients and flavor combinations to create their own unique grilled pasta sauces.

What type of tomatoes work best for grilling? Fresh, ripe tomatoes with a high water content work best. Can I use canned tomatoes instead? While possible, canned tomatoes won't provide the same fresh flavor and texture as fresh tomatoes. How long does it take to grill the sauce? Grilling time is typically around 10-15 minutes, depending on the heat and desired level of char.