Bucatini Pomodoro Recipe
Oven Roasted Tomatoes, Fresh Mozzarella, Basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roast the Tomatoes
Preheat your oven to 200°C (400°F). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast in the oven for about 20-25 minutes, or until they are blistered and caramelized.
- 2
Cook the Bucatini
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.
- 3
Prepare the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the roasted tomatoes and stir gently to combine. Cook for another 2-3 minutes.
- 4
Combine Pasta and Sauce
Add the cooked bucatini to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water a little at a time until the desired sauce consistency is reached.
- 5
Add Cheese and Basil
Remove from heat and stir in the fresh mozzarella and basil leaves. Allow the mozzarella to melt slightly.
- 6
Serve
Serve the bucatini pomodoro in bowls, garnished with grated Parmesan cheese and additional basil if desired.
