Bucatini With Roasted And Fresh Tomatoes Recipes
BUCATINI WITH ROASTED AND FRESH TOMATOES
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
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
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
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
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 first-course servings or 4 main-course servings
Number Of Ingredients 11
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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- Preheat the oven to 375°F. In a 3- to 4-quart oven-safe Dutch oven or oven-safe skillet, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and cook, stirring occasionally until gently simmering, about 3 minutes. Season to taste with salt and pepper, then remove from the heat and add the fish sauce, if using, stirring to combine. Dot with the butter, then transfer to the oven and roast until concentrated and thick, 40 to 45 minutes.
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- Preheat oven to 425°. Crush 8 garlic cloves with the flat side of a chef's knife and remove peel. Cut ¼ cup (½ stick) butter into small pieces (about ½").
- Empty 28 oz. can of tomatoes into a 13x9" baking dish and crush lightly with your hands. Watch out for flying tomato juices. Scatter garlic, butter pieces, 2 anchovies, and ½ tsp. red pepper flakes over tomatoes; season with salt and black pepper.
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