Soak the wood chips in water for at least 30 minutes.
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Spread the tomatoes in a single layer on a perforated grill pan and set aside.
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, set the grill pan with the tomatoes over indirect medium heat. Close the lid and cook the tomatoes until lightly tinged with brown and have a smoky flavor, 5 to 10 minutes (do not turn). Remove the pan from the grill and set on a heatproof surface.
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, set the grill pan with the tomatoes over medium heat. Close the lid and cook the tomatoes until lightly tinged with brown and have a smoky flavor, 5 to 10 minutes (do not turn). Remove the pan from the grill and set on a heatproof surface.
In a large pot of boiling salted water on the stove, cook the pasta according to the package instructions. While the pasta is cooking, make the sauce.
In a large skillet over medium heat on the stove, warm the oil. Add the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the tomatoes and cook until they are very soft, 2 to 3 minutes. Remove the skillet from the heat.
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Mincing Garlic
Drain the pasta, and reserve 60 milliliters of the pasta water. Return the pasta to the empty pot. Add the reserved pasta water, the sauce, and the basil to the pot and mix well. Add the spinach and half of the cheese and season with salt and pepper. Stir to combine. Serve the pasta warm with the remaining cheese on top.
