Pasta with Charred Tomatoes

Serves 4

10 vine-ripe tomatoes
1/4 cup sugar
3 T. balsamic vinegar
2 tsp. Asian chile sauce or your favorite hot sauce
1/2 tsp. salt
4 cloves garlic, finely minced
2 T. extra virgin olive oil
8 ounces dried fettuccine, long fusilli, or your favorite pasta
3/4 to 1 1/2 pounds cooked meat or seafood (listed under Pasta with Chinese Pesto)
3/4 cup freshly grated imported Parmesan cheese

Advance Preparation: Prepare a very hot fire in a charcoal grill or preheat a gas grill to high. Char and chop the tomatoes as shown here. You should have about 3 cups. In a bowl, combine the tomatoes, vinegar, chile sauce, and salt and mix well. In a separate bowl, combine the garlic and olive oil. (All the ingredients can be covered and refrigerated for up to 8 hours before using.)

Last-Minute Cooking: In a pot, bring 5 quarts of water to a rapid boil over high heat. Lightly salt the water and add the pasta. Cook according to the package instructions for about 12 minutes, until tender. Drain the pasta in a colander, return the empty pot to high heat, and add the olive meat or seafood and bring to a boil. Return the pasta to the post and stir to combine evenly. Transfer to warmed dinner plates, sprinkle with cheese, and serve at once.

Menu suggestion: crusty bread; salad