Baked Pesto Bucatini with Burst Tomatoes
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Baked Pesto Bucatini with Burst Tomatoes
Description
Baked Pesto Bucatini with Burst Tomatoes begins by roasting cherry tomatoes coated in olive oil, salt, and pepper until they soften and burst, releasing concentrated juices and sweetness. Meanwhile, bucatini pasta is cooked according to package directions and tossed with a fresh pesto made from basil, Parmesan cheese, toasted pine nuts, garlic, crushed red pepper, and olive oil. The pasta and bursting tomatoes are combined in a baking dish and mixed with most of the mozzarella cheese. The dish is topped with remaining cheese and seasoned panko breadcrumbs to add texture. Baking melts the cheese, warms the pasta evenly, and crisps the breadcrumb topping.
The result is a pasta bake balancing the tang and sweetness of roasted tomatoes against the creamy richness of melted cheese and herbal pesto. The bucatini's hollow shape carries the sauce and bursts of tomato throughout. It's finished with a sprinkle of fresh basil for bright color and aroma. This makes an inviting pasta casserole ideal for a casual dinner or family meal.
Ingredients
burst tomatoes
- 2 cups cherry tomato
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper
pesto
- 2 cups basil packed, fresh
- ½ cup Parmesan Cheese finely grated
- ¼ cup pine nuts toasted
- 3 garlic cloves
- pinch crushed red pepper
- salt
- black pepper
- 2/3 cup extra virgin olive oil
pasta
- 1 pound bucatini pasta
- 2 cups mozzarella cheese freshly grated or provolone cheese
- ¼ cup panko bread crumbs seasoned
- basil for serving, fresh
Instructions
- Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Place the tomatoes on a baking sheet and toss with the olive oil, salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are just bursting.
- While the tomatoes are in the oven, bring a pot of salted water to a boil for the pasta. Cook the pasta according to the directions.
- Make the pesto! Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined.
- Toss the pasta with the pesto and place it in the 9x13 dish. Toss in the burst tomatoes and almost all of the cheese, reserving a bit for the top. Sprinkle the top with the remaining cheese and the breadcrumbs. Bake for 20 minutes, or until cheesy and warm and golden.
- Remove and sprinkle with fresh basil. Serve!
User Reviews
Overall Rating
5
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