Smoky Tomato Pasta
Smoky Tomato Pasta



  • 15 tomatoes
  • A good glug of olive oil
  • Salt and pepper
  • 1 small handful of fresh thyme sprigs, leaves only
  • 1 handful of basil leaves, torn
  • Splash of red wine vinegar
  • 1 handful of black olives, pitted
  • Cooked spaghetti, to serve
  • Preheat the grill to high. Slice the tomatoes in half, and place on a tray cut-side up. Drizzle with oil, season well, and scatter over the thyme leaves.
  • Grill until they have blackened a little and are covered in char marks. Pour the tomatoes into a bowl and crush with a fork, then stir in the basil leaves. Add some red wine vinegar, then stir in the olives. Serve with al dente spaghetti, and some salami if you fancy it.
30 mins
2 serving
This recipe pairs perfectly with the Bondar 'Junto' Grenache (GSM Blend) 2019 from McLaren Vale, Australia.

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