Bucatini and Parmesan Roasted Tomatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
Italian
Bucatini and Parmesan Roasted Tomatoes
Description
Bucatini and Parmesan Roasted Tomatoes features halved cherry tomatoes baked in olive oil with seasoning and Parmesan cheese. The slow roasting concentrates their natural sugars and softens them, creating a luscious vegetable component with a slight tang and depth. When tossed with bucatini pasta, an al dente long pasta similar to spaghetti but thicker and hollow, the pasta absorbs some of the tomato juices and infused oil, coating each strand with savory flavor.
The addition of red pepper flakes introduces a subtle heat element, while fresh basil leaves add herbal brightness to the final dish. After roasting, the tomatoes and oil are briefly sautéed to meld flavors further before mixing with pasta and a splash of pasta water to help form a light sauce. Additional Parmesan sprinkled on top enhances the savory, umami notes.
This dish is ideal as a light main or a side that highlights the sweetness of oven-roasted tomatoes combined with the creamy sharpness of Parmesan and fresh herbs. It showcases the interplay between tender roasted vegetables and firm pasta texture.
Ingredients
- 22-25 cherry tomatoes sliced in half
- 3 tablespoons olive oil divided
- 1/4 teaspoon salt
- 1/2 - 1 teaspoon oregano
- red pepper flakes pinch or two, if desired
- 1/4 cup Parmesan Cheese
- 3 cups long pasta cooked, spaghetti/bucatini etc
- Topping
- Parmesan Cheese
- leaves basil chopped, fresh
Instructions
- Pre-heat oven to 375° (190° celsius), lightly grease a medium-sized baking dish, cookie sheet or an oven safe pan.
- Line the sliced cherry tomatoes (sliced side up) in baking dish, sprinkle with salt, oregano and hot pepper flakes, drizzle with 1 1/2 tablespoons olive oil and sprinkle with Parmesan cheese, bake in hot oven for approximately 20-40 minutes (depending how dried you desire the tomatoes).
- Cook long pasta al dente in salted boiling water, drain.
- In large pan (or leave in the oven safe pan) add 1 1/2 tablespoons olive oil and oven dried tomatoes (you can also add an extra 1-2 tablespoons of parmesan cheese if desired), saute on medium/high heat for approximately 1-2 minutes, add pasta and 1/2 ladle pasta water and continuously gently toss on medium high heat for 1 minute, serve immediately with extra Parmesan cheese and freshly chopped basil. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 248mg | 10% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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