Pasta with Charred Tomatoes and Cheese (Baked)

A cast-iron skillet is the secret to turning a pound and a half of grape tomatoes into a pasta sauce with a deep, pleasantly charred taste that takes this baked ziti to a new level. And unlike most baked pastas, the ziti cooks right in the sauce, so you don't need an extra pot. Just add mozzarella and Parmesan, and slide the skillet under the broiler for five minutes, until the cheeses are browned and bubbling. You can substitute penne for the ziti. Do not use fat-free mozzarella here.

1½ lbs grape tomatoes
1 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
6 cloves garlic, minced
1 tsp. tomato paste
¼ tsp. red pepper flakes
12 oz ziti (3¾ cups)
3 cups water, plus extra, as needed
1 oz Parmesan cheese, grated (½ cup)
¼ cup fresh basil, chopped
4 oz mozzarella cheese, shredded (1 cup)

Adjust oven rack to 6" from broiler element and heat broiler. Heat 12" cast-iron skillet over medium heat for 5 minutes.

Toss tomatoes with oil and 1 tsp. salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste and pepper flakes and cook until fragrant, about 30 seconds. Off-heat, coarsely mash tomatoes using potato masher.

Stir in pasta and water and bring to a boil over medium-high heat. Reduce heat to a vigorous simmer, cover and cook, stirring often, until pasta is tender, about 15-18 minutes.

Stir in Parmesan and adjust sauce consistency with extra-hot water, as needed. Stir in basil and season with salt and pepper, to taste. Sprinkle with mozzarella.

Transfer skillet to oven and broil until cheese is melted and a spotty brown, about 5 minutes. Serve immediately.

Makes 4 servings.