Ingredients

• 8 ounces spaghetti
• 3 tablespoons olive oil
• 3 cloves garlic
• 2 tablespoons tomato paste
• 3.75 cups chicken broth
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• 0.25 cups basil leaves
• 0.25 cups Parmigiano Reggiano
• 1 pinch red chili flakes

Instructions

1. 1 Prepare an outdoor charcoal grill for medium-high heat.
2. 2 Place dry spaghetti on the hot charcoal grill, and cook, tossing often with tongs until the pasta is toasted to a light brown, about 4 minutes. Remove and set aside.
3. 3 Add olive oil to a pan, and set over medium heat. Add garlic and sauté until fragrant, 30 seconds to 1 minute. Add tomato paste and sauté for about 1 minute; pour in broth.
4. 4 Raise heat to medium-high and bring broth to a simmer. Add salt and grilled spaghetti, and use tongs to move spaghetti back and forth until it softens enough to be covered by the broth.
5. 5 Cook, stirring, until spaghetti is as tender as you like; it will take a few minutes longer than package directions indicate. If pan gets too dry, add another splash of broth.
6. 6 Reduce heat to low; stir in butter and basil. Turn off heat and stir in cheese. Serve immediately.

Nutrition per serving