Pasta With Vegetables and Smoked Tomato

Smoked tomato may qualify as the trendiest ingredient in this set of recipes. Suddenly, it seems to be everywhere. Cooking the tomatoes very slowly in a smoker (such as a kettle-type barbecue), infuses them with a unique flavor that lets them perform as a garnish or as a tasty ingredient to spark this vegetable medley tossed with pasta. Think of it as pasta primavera for the next millennium.

Smoked Tomatoes

• Salt
• Scraped kernels from 1 ear corn
• 1 medium red pepper, diced
• 1 cup broccoli florets
• 1 cup shelled peas
• 1 1/2 pounds fresh fettuccine or linguine
• 1/3 cup olive oil
• 8 smoked tomatoes (recipe follows), cut into 3/4-inch dice
• 1 1/2 cups chicken broth (or pasta cooking liquid)
• 1 tablespoon balsamic vinegar (optional)
• 2 tablespoons chopped flat-leaf parsley
• Grated Parmigiano-Reggiano cheese, as needed
• 8 medium-size ripe tomatoes
• Salt
• 2 cups flavorful wood chips (such as hickory, alder or oak)

In a large pot, bring at least 6 quarts of water to a boil. Add 1/2 teaspoon salt per quart of water, then add the corn, red pepper, broccoli and peas. After 4 minutes add the pasta, and when it comes to a boil, cook the pasta until it is tender, about 1 to 1 1/2 minutes. Drain the pasta and vegetables in a large colander or sieve.

In the same pot in which the pasta cooked, heat the olive oil and tomatoes over moderate heat. When they are sizzling, add the chicken broth and balsamic vinegar (if desired). When that comes to a boil, stir in the drained pasta and vegetables and the parsley. Mix and toss to coat. Sprinkle generously with Parmigiano-Reggiano.

Serves 6 to 8.

Smoked Tomatoes

Cut the tomatoes in half, crosswise, and squeeze out the seeds. Salt them lightly and set them aside.

Prepare a covered kettle-type barbecue grill by igniting a pile of charcoal in it. Meanwhile, soak the wood chips in water. When the charcoal has ashed over, move it all to one side of the kettle, and before setting a well-oiled grill in place over it, drain the wood chips and scatter them over the coals. Arrange the tomatoes cut-side down on the opposite side of the grill from the charcoal. Cover the grill and let the tomatoes cook until the smoke has dissipated, about 1 hour. When the tomatoes are cool, peel and refrigerate them.