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