Grilled Tomato & Pepperoni
Materials
- 1 bunch tomato on vine
- 3 tbsp. olive oil, divided
- 8 oz pepperoni, diced small
- 4 large garlic cloves, roughly chopped
- 1 tbsp. unsalted butter
- kosher salt for seasoning
- Pecorino Romano for serving
- fresh tagliatelle
Instructions
- Preheat grill until temperature gauge reaches 450℉. Toss tomato in 1 tablespoon olive oil. You can leave the tomatoes on the vine or you can remove them.
- Meanwhile, preheat a medium saute pan over the grill or on a stovetop burner over medium high heat. Heat 2 tablespoons olive oil. Once hot add pepperoni and cook until lightly golden and crisp, 10 minutes.
- Add butter and garlic and continue to cook stirring often until softened and lightly golden, 5 minutes.
- Add cream to sauce and stir until incorporated.
- Bring a large pot of salted water to a boil and cook pasta until al dente. I recommend doing this on the stovetop. Toss pasta in sauce. Serve with pecorino.
