Grilled spaghetti cooked in a tomato-broth pan sauce

Lay thick dry spaghetti across the grill grates, perpendicular to them, over hot glowing coals, so it cannot fall through.

Toast, tossing and moving the pieces from bottom to top almost constantly, until evenly lightly browned, about 4 minutes; transfer to a pan.

Heat olive oil in a skillet over medium heat; add thinly sliced garlic and sizzle 30 seconds to a minute.

Add a couple of rounded tablespoons of tomato paste, press and smear it into the oil and cook a minute or two without letting the garlic brown.

Add the broth, raise to medium-high and bring to a simmer; season with a big pinch of salt.

Arrange the grilled spaghetti in the pan without breaking it; keep it moving so the pieces do not stick until it softens enough to stir.

Cook and stir until the pasta is done to taste, longer than the package time (11 to 12 minutes on the box, closer to 15 here); add a splash of broth if the liquid evaporates first, or raise the heat to reduce excess liquid.

Reduce the heat to low, add a piece of butter and torn basil and toss until the butter disappears.

Turn off the heat, add a generous grating of Parmigiano-Reggiano, toss and taste for salt.

Transfer to a warm bowl and finish with more grated cheese, a pinch of chili flake and a small basil sprig.

Variation: Top with grilled eggplant and peppers, basil and fresh oregano, or serve as a base for grilled chicken, steak or pork chops.