Pasta Pomodoro a la Plancha
The article presents a recipe for Pasta Pomodoro a la Plancha, highlighting the grilling technique that enhances the flavor of the sauce. The dish features grilled tomatoes, garlic, and basil, creating a bright and savory sauce perfect for pasta or as a topping for grilled meats. The recipe is designed to serve four and takes approximately 45 minutes to prepare.
- ▪The recipe uses large tomatoes, such as beefsteak or heirloom, which are grilled to achieve a smoky flavor.
- ▪Ingredients include garlic, sugar, crushed red pepper flakes, and fresh basil, combined to create a chunky marinara sauce.
- ▪The dish is served with mezzi rigatoni pasta and topped with unsalted butter and grated Parmesan.
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Record
| Original publisher | Bon Appétit |
| Canonical URL | https://www.bonappetit.com/recipe/pasta-pomodoro-a-la-plancha |
| Publication time | Wed, 03 Jun 2026 14:30:00 +0000 |
| Retrieval time | 2026-06-03T14:42:09.870Z |
| Last seen | 2026-06-03T14:42:09.870Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
| Excerpt method | First ~120 words (~800 chars) of extracted publisher body, fair-use limited. |
| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | 7eDj88XynUBz |
| Cluster logic | Grouped by semantic title/content similarity across sources within a rolling window. Same-publisher template collisions are excluded from coverage comparison. |
| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
Rights status (four layers)
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| Indexing | May the item be indexed (stored, ranked, made findable)? | Allowed |
| Snippet | May a short excerpt of the publisher's text be shown? | Allowed |
| AI summary | May WeSearch generate its own short summary of the article? | Limited |
| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.
Opening excerpt (first ~120 words) tap to expand
RecipesJune 2026Pasta Pomodoro a la PlanchaBy Jesse SzewczykJune 3, 2026Photograph by Elliott Jerome Brown Jr., Food Styling by Kaitlin Wayne, and Prop Styling by Emma RingnessArrowJump To RecipePrintGrilling the tomatoes until blackened lends this sauce an alluring smokiness—a nod to cooking on a plancha—that transforms a few simple ingredients into something spectacular. Bright and savory, this sauce is primed for tossing with your favorite pasta, but it’s also great spooned over grilled shrimp or chicken.Recipe informationTotal Time45 minutesYield4 servingsIngredientsVegetable oil (for grill)3lb. large tomatoes (such as beefsteak or heirloom), halved, cored2Tbsp. extra-virgin olive oil, plus more for drizzling1tsp. Diamond Crystal or ½ tsp.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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