Step 1

Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24 inch sheet of heavy-duty aluminum foil and fold in half three times to make a thick square (or rectangle). Carefully place over chips and set tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5–8 minutes. Transfer tomatoes to a plate and let cool slightly.

Step 2

Transfer tomatoes to a blender or food processor and puree to a chunky consistency. Heat olive oil in a medium skillet over moderate heat. Add tomatoes, garlic, tomato paste, basil and salt. and simmer for 15-20 minutes or until sauce is slightly thickened.

Step 3

Meanwhile, boil pasta according to instructions and drain.

Step 4

Add butter and balsamic vinegar to sauce during the last few minutes of cooking.

Step 5

Toss pasta with sauce and garnish with parmesan and basil, if desired.