Recipes Main Dishes Pasta Spaghetti Grilled Spaghetti 4.1 (7) 7 Reviews 1 Photo Grilled spaghetti is cooked directly in a very simple sauce, so that all the extra flavor from toasting dry pasta on a grill stays in the sauce. This is delicious on its own as a side dish, or as a base for other grilled things like eggplant or chicken. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on July 12, 2024 Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 8 ounces thick dry spaghetti 3 tablespoons olive oil 3 clove garlic, thinly sliced 2 rounded tablespoons tomato paste 3 3/4 cups chicken broth, plus more as needed 1 teaspoon salt, or to taste, depending on salt level of broth 2 tablespoons unsalted butter 1/4 cup basil leaves, torn into small pieces 1/4 cup finely grated Parmigiano Reggiano or to taste 1 pinch red chili flakes (optional) Directions Prepare an outdoor charcoal grill for medium-high heat. Place dry spaghetti on the hot charcoal grill, and cook, tossing often with tongs until the pasta is toasted to a light brown, about 4 minutes. Remove and set aside. Add olive oil to a pan, and set over medium heat. Add garlic and sauté until fragrant, 30 seconds to 1 minute. Add tomato paste and sauté for about 1 minute; pour in broth. Raise heat to medium-high and bring broth to a simmer. Add salt and grilled spaghetti, and use tongs to move spaghetti back and forth until it softens enough to be covered by the broth. Cook, stirring, until spaghetti is as tender as you like; it will take a few minutes longer than package directions indicate. If pan gets too dry, add another splash of broth. Reduce heat to low; stir in butter and basil. Turn off heat and stir in cheese. Serve immediately. John Mitzewich I Made It Print Nutrition Facts (per serving) 277 Calories 19g Fat 22g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 277 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 25mg 8% Sodium 1569mg 68% Total Carbohydrate 22g 8% Dietary Fiber 1g 4% Total Sugars 3g Protein 7g 14% Vitamin C 3mg 3% Calcium 81mg 6% Iron 1mg 8% Potassium 207mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.