Grilled Tomato Linguine

• 3 pounds plum tomatoes, cored and halved lengthwise
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• Coarse salt and fresh ground pepper
• 1 pound linguine
• 1/2 cup finely grated Parmesan cheese, plus more for topping, if desired

1. Heat a grill to high.
2. In a bowl, toss the tomatoes with 3 tablespoons of the olive oil and the thyme; season generously with salt and pepper.
3. Starting with cut sides down, grill the tomatoes until soft and charred, 8 to 12 minutes per side.
4. Return to the bowl; cut into coarse pieces with kitchen shears.
5. Meanwhile, cook the linguine in a large pot of boiling salted water until al dente according to the package instructions.
6. Drain; return to the pot.
7. Add the remaining 2 tablespoons extra-virgin olive oil, the Parmesan, and grilled tomatoes.
8. Divide among bowls, and serve immediately with more grated Parmesan, if desired.

tomatoes, extravirgin olive oil, fresh thyme, salt, linguine, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/grilled-tomato-linguine-383256 (may not work)