Charred Spaghetti with Garlic-Tomato Broth

1. 1

   Set up an outdoor charcoal grill for medium-high heat.

2. 2

   Lay the dry spaghetti on the hot charcoal grill and cook, tossing frequently with tongs, until lightly browned, about 4 minutes. Remove and set aside.

3. 3

   Add olive oil to a pan and place over medium heat. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Stir in the tomato paste and cook for about 1 minute; then pour in the broth.

4. 4

   Increase the heat to medium-high and bring the broth to a simmer. Add salt and the grilled spaghetti, and use tongs to move the spaghetti back and forth until it softens enough to be submerged in the broth.

5. 5

   Cook, stirring, until the spaghetti is as tender as you prefer; this will take a few minutes longer than the package suggests. If the pan becomes too dry, add another splash of broth.

6. 6

   Lower the heat to low; stir in the butter and basil. Turn off the heat and stir in the cheese. Serve right away.

• Calories 522.59 kcal High
• Protein 18.15 g Good Source
• Carbs 61.2 g Moderate
• Total Fat 21.95 g High
• Saturated Fat 8.16 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 40.74 mg Moderate
• Sodium 906.98 mg High
• Fiber 3.39 g Moderate
• Sugar 2.5 g Moderate
• Added Sugar 0.04 g Low Source
• Calcium 501.98 mg Good Source
• Iron 2.91 mg Moderate
• Potassium 318.99 mg Low Source
• Vitamin A 121.68 mcg_rae Moderate
• Vitamin C 41.96 mg Good Source
• Vitamin D 0.04 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄