Pasta Bucatini oven roasted tomatoes & basil
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Preparation Time: 5 minutes | Cooking Time: 15 minutes | Freezable?: No
Italian heaven. A simple pasta dish with full flavoured cherry tomatoes, fragrant basil and just a few shavings of a punchy Italian cheese in this memorable recipe for one
- 1-2 tbsp olive oil – extra virgin olive oil if you can stretch to it
- 3 small cloves of garlic, bashed in their skins
- Handful of fresh basil leaves, roughly torn
- 150g (around 4 ounces) of cherry tomatoes halved or quartered
- 75g/2-3 ounces Bucatini Spaghetti
- 15g/½Parmigiano Reggiano (Parmesan cheese) or a vegan equivalent shaved from the block using a vegetable peeler
The essence of Italian simplicity. Made with the star of the pasta family, – bucatini, with its hollow centre that’s ‘tailor made for soaking up the sauce’, this pasta dish will take just 20 mins to prepare and cook for a memorable meal.
- Preheat the oven to 220°C, gas mark 7. Coat the tomatoes and garlic in the olive oil, season to taste and put them into a medium roasting tin. Roast at the top of the oven for 15 minutes or until the tomatoes are juicy and sizzling. Remove the garlic cloves after the tomatoes are cooked if preferred
- Meanwhile, cook the bucatini in boiling salted water according to the packet instructions, – until al dente. Save a cup of the cooking water, and drain the pasta, Toss the bucatini, 1 tbsp of its water, the larger basil leaves and most of the Parmigiano Reggiano in the tomato pan.
- Serve on a warm plate, scattered with the rest of the parmesean cheese and smaller basil leaves. Finish with a drizzle of oil and an optional dash of balsamic vinegar.
Recipe adapted from Waitrose.com
Did you know that…………
Most commonly used in Lazio, particularly Rome, Bucatini also known as perciatelli is a thick spaghetti-like pasta made of hard durum wheat flour and water with a hole running right through the centre of it. The name comes from Italian: buco, meaning “hole”, while bucato or its Neapolitan language equivalent means “pierced”.
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