BUCATINI WITH ROASTED AND FRESH TOMATOES

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Bucatini With Roasted and Fresh Tomatoes image

Make and share this Bucatini With Roasted and Fresh Tomatoes recipe from Food.com.

Provided by nikidemeter

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb cherry tomatoes
7 tablespoons olive oil, plus more for drizzling
1 pinch salt
1 pinch pepper
3 slices bread, crusts removed, torn into small pieces
1/4 cup grated pecorino cheese, romanno
2 medium tomatoes, cut into 1/2 inch dice
1/4 cup packed shredded fresh basil
3 tablespoons shredded of fresh mint
12 ounces bucatini pasta, linguine or 12 ounces spaghetti
1 cup fresh ricotta

Steps:

  • preheat oven to 425. In an 8-inch square baking dish, toss cherry tomatoes with 3 Tablespoons oil, season with salt and pepper. Roast until bursting and charred in spots, 20-30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 Tablespoons of oil and Pecorino Romano, season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
  • Toss diced tomatoes, basil, and mint with remaining 2 Tablespoons of oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
  • Return pasta to pot, toss with roasted tomatoes, their oil and 1/2 cup of reserved water. Season with salt and pepper. Divide among plates then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

Nutrition Facts : Calories 715.3, Fat 33.9, SaturatedFat 8.8, Cholesterol 31.4, Sodium 201.9, Carbohydrate 82.1, Fiber 5.6, Sugar 7.9, Protein 21.2

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