Bucatini With Roasted And Fresh Tomatoes Recipes

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BUCATINI WITH ROASTED AND FRESH TOMATOES



Bucatini with Roasted and Fresh Tomatoes image

Equally delicious warm or at room temperature, this pasta dish is great for a picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 10

1 pound cherry tomatoes (3 cups)
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups)
1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
1/4 cup packed shredded fresh basil, plus sprigs for serving
3 tablespoons shredded fresh mint, plus sprigs for serving
12 ounces bucatini, spaghetti, or linguine
1 cup fresh ricotta

Steps:

  • Preheat oven to 425 degrees. 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 to 30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 tablespoons 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 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 reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) 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.

BUCATINI WITH ROASTED AND FRESH TOMATOES



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

BUCATINI WITH TOMATO SAUCE AND FRESH BASIL



Bucatini with Tomato Sauce and Fresh Basil image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 first-course servings or 4 main-course servings

Number Of Ingredients 11

Salt
1 pound bucatini pasta
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
One 28-ounce can tomato puree
2 dry bay leaves
A Parmesan rind
2 tablespoons torn fresh basil leaves, plus whole leaves for garnish
2 tablespoons grated Parmesan
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the bucatini and cook to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
  • Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil. When the butter is melted, add the garlic. Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind. Simmer for 10 minutes. Add the basil and simmer for a few more minutes until the sauce is thickened. Stir in the reserved pasta water and cooked bucatini. Toss to coat the bucatini in the sauce. Season with salt and pepper. Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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