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Preheat a grill or grill pan over medium-high heat.
Bring a large pot of salted water to a boil and cook the penne according to package directions, reserving 1/2 cup of the cooking water before draining.
While the pasta cooks, lightly oil the grates of the grill and place the tomatoes on, skin-side down. Grill until the undersides are charred and the tomatoes are slightly softened, about 5 minutes. Transfer to a cutting board and chop. Put the tomatoes in a large bowl with the roasted red peppers, olive oil, garlic, sherry vinegar, and 1/2 tsp. salt. Add the pasta and parsley and toss to coat. Serve topped with the grated manchego.
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