Smoked Pomodoro Pasta

Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24-inch sheet of heavy-duty aluminum foil and fold in half three times to make a thick square (or rectangle). Carefully place over chips and set tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5–8 minutes. Transfer tomatoes to a plate and let cool slightly.

Transfer tomatoes to a blender or food processor and puree to a chunky consistency. Heat olive oil in a medium skillet over moderate heat. Add tomatoes, garlic, tomato paste, basil and salt. and simmer for 15-–20 minutes or until sauce is slightly thickened.

Meanwhile, boil pasta according to instructions and drain. Add butter and balsamic vinegar to sauce during the last few minutes of cooking.

Toss pasta with sauce and garnish with Parmesan and basil, if desired.