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1
Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps.
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2
Lightly rinse caps.
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3
Pat dry with paper towels.
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4
Cut tomatoes in half; remove seeds and stem.
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5
Brush top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons of olive oil.
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6
Sprinkle the mushrooms and tomatoes lightly with salt and pepper.
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7
For a charcoal grill, grill mushroom caps and tomato halves, cut sides up, on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once halfway through cooking.
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8
For a gas grill, preheat grill, reduce heat to medium and place mushroom caps and tomato halves on the grill rack over heat, cover and grill as above.
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9
Remove vegetables from grill.
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10
Cook pasta according to package directions.
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11
Drain; return to pot.
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12
For dressing, coarsely chop the grilled tomatoes.
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13
In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
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14
Cover and blend or process until smooth.
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15
Drizzle pasta with 2 tbsp of the dressing.
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16
Keep warm.
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17
To serve, place mushroom caps on serving plates.
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18
Divide pasta among mushrooms.
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19
Drizzle with remaining dressing.
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20
Sprinkle with snipped basil.
