Fire-Roasted Tomatoes with Gemelli Pasta

Yield

Makes 4 (1-1/2-cup) servings

Ingredients

4	pounds plum tomatoes
12	ounces uncooked gemelli, penne, or fusilli pasta
1	shallot, sliced
1/2	to 1 jalapeño pepper,* seeded and coarsely chopped
1	clove garlic, sliced
20	large fresh basil leaves
1	tablespoon olive oil
3/4	teaspoon salt
1/8	teaspoon black pepper
2	ounces reduced-fat goat cheese or 1/4 cup reduced-fat ricotta cheese

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

Prepare barbecue grill for direct cooking.
Cut tomatoes in half lengthwise; remove seeds. Grill tomatoes, skin-side down, over hot coals about 5 minutes or until skin is blackened and tomatoes are very tender. When tomatoes are cool enough to handle, remove skins.
Meanwhile, cook pasta according to package directions, omitting salt. Drain; set aside.
Combine shallot, jalapeño pepper and garlic in food processor; process until finely chopped. Add tomatoes, basil, oil, salt and black pepper; process until well blended. Return pasta to saucepan; pour sauce over pasta. Cook 1 minute, stirring frequently.
Remove from heat; stir in cheese. Serve immediately.

Note

Tomatoes can be broiled rather than grilled. Preheat broiler; prepare tomatoes as directed in step 2. Place tomatoes, cut side down, on broiler pan. Broil tomatoes 5 minutes or until skin is blackened and tomatoes are very tender.