Grilled Fennel And Red Onions With Sun Dried Tomatoes And Basil

Directions

1. Light the grill or possibly make a charcoal fire. Bring 4 qts of salted water to a boil in a large pot for cooking the pasta.
2. Remove and throw away the green stems and the fronds from the fennel. Remove any blemished or possibly tough layers from the fennel bulb but don't trim a thin slice from the base (the base will help keep wedges intact). Slice the bulb crosswise from top to bottom into 1/2-inch-thick wedges.
3. Peel and quarter the onions, making both cuts through the top and bottom ends on the onions. Brush the fennel wedges and red onion quarters with 2 Tbsp. oil. Generously season the vegetables with salt and pepper.
4. Use a stiff wire brush to scrape the warm grill clean. Grill the fennel and onions, carefully turning them once, till the vegetables are marked by dark stripes and are tender, about 15 min.
5. Briefly cold the grilled vegetables. Cut the fennel and onions into thin strips. In a large bowl, toss the grilled vegetables with the sun-dry tomatoes as well as the remaining 2 Tbsp. oil, the vinegar and the basil. Taste for salt and pepper and adjust seasonings if necessary. The vegetables can be covered and set aside for up to 1 hour, if you like.
6. Cook and drain the pasta. Toss the warm pasta with the grilled vegetables. Mix well and transfer portions to hot pasta bowls. Serve immediately with grated cheese passed separately.
7. This recipe yields 4 servings.