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Bucatini & Parmesan Roasted Tomatoes

Roasted Tomatoes sprinkled with parmesan cheese are perfect tossed with Bucatini. A fast and easy Pasta dish made with oven baked fresh cherry or grape Tomatoes, sprinkled with Parmesan and blistered to perfection.

roasted tomatoes and bucatini in a pan

I can eat pasta morning, noon and night, I don’t but I could. And when you mix tomatoes and Parmesan cheese, I believe there is nothing better.

I have been known to have some pasta with my Parmesan Cheese. I just can’t get enough of that delicious amazing cheese. I love adding extra to this Lots of Fresh Basil Tomato Sauce and of course this Classic Carbonara.

The best thing about this Spaghetti with Oven Dried Parmesan Tomatoes dish is that you can dry out your tomatoes however much you want.

roasted tomatoes and bucatini in a pan


How to Roast Tomatoes:

You can roast the tomatoes a little bit and just brown the Parmesan cheese until golden which I did the first time, or

since the Italian does not  like mushy tomatoes or vegetables for that matter, the next time I dried them for almost 40 minutes, leaving just a little juice.

Not a word was mentioned so it was a success! Italians take their food seriously don’t you know? My daughters liked both of the dishes,  but decided that if they had to choose they preferred the extra drying.

With the extra drying there is more bite to the tomato, which tossed with your favourite long pasta makes the perfect Summer Pasta Dish.

how to make roasted tomatoes ready for baking sliced with spices and parmesan and baked

How to make Bucatini with Roasted Tomatoes:

  • Slice the cherry or grape tomatoes in half, then place them sliced side up on a baking dish or an oven safe pan.
  • Sprinkle with salt, oregano and hot pepper flakes, drizzle with a little olive oil and then sprinkle with Parmesan cheese.
  • Bake in a hot oven for approximately 20-40 minutes (depending how dried you desire the tomatoes). Remove from the oven.
  • Cook your bucatini, spaghetti or even linguini al dente.
  • Using the same pan if you wish, add olive oil and saute on medium / high heat for approximately one minute. You could also add another sprinkle of Parmesan Cheese.
  • Add the cooked pasta and 1/2 ladle pasta water, toss gently continuously on medium high heat for another minute or until liquid has thickened, serve immediately with extra Parmesan cheese and freshly chopped basil.
roasted parmesan tomatoes and bucatini pasta in a pan

With all the tomato plants we have planted this year I think Spaghetti with Oven Dried Parmesan Tomatoes will become a weekly pasta dish in our house.

Nothing better than Fresh Tomato Recipes!

So if you are looking for another delicious way to use up fresh Summer Tomatoes then don’t forget to give this Roasted Tomato Pasta Dish a try and don’t forget an extra sprinkle of Parmesan cheese. Buon Appetito!

fork of roasted tomatoes and bucatini pasta
roasted parmesan tomatoes and bucatini pasta in a pan

Bucatini & Parmesan Roasted Tomatoes

Rosemary Molloy
Roasted Tomatoes sprinkled with parmesan cheese are perfect tossed with Bucatini.  A fast, easy & tasty Pasta dish.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 285 kcal


  • 22-25 cherry tomatoes sliced in half
  • 3 tablespoons olive oil (divided)
  • 1/4 teaspoon salt
  • 1/2 – 1 teaspoon oregano
  • pinch or two hot pepper flakes if desired
  • 1/4 cup Parmesan Cheese
  • 3 cups cooked long pasta (spaghetti / bucatini etc)
  • Parmesan cheese
  • leaves chopped fresh basil


  • 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!


Calories: 285kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 248mg | Potassium: 76mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 3.2mg | Calcium: 81mg | Iron: 1.5mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from May 20, 2015.


  1. some of your recipes don’t translate to a British kitchen very well. Some of them are however outstanding such as your mushroom pate. Your bake dishes of vegetables are also very good. Could you put English measurements in to make it a bit easier. Your puddings are also outstanding and simple to make
    Our veg is behind yours in the garden.



    thanks for giving a weekend focus for cooking. i have cancer and find it very therapeutic.

    1. Hi Sam, thanks so much, glad you enjoy the recipes. Yes some of them are missing the metric conversion, I am adding them as fast as possible. If you see one that you want, just let me know and I will update it. Thanks this one I added also. Take care!

  2. 5 stars
    Hi Rose! Thought I would stop in and see what you have been up to! Beautiful photos and delicious recipes – as usual, I see. I hope all is going well. I just love the simplicity of this recipe. I have never tried drying tomatoes in the oven – you make it sound so simple that I think I might try!

    Take care!

  3. 5 stars
    Hey Rose. I had to stop by and leave a comment because this looks like such a simple recipe, but I bet it’s full of flavor. Great pictures too 🙂

  4. 5 stars
    Thanks for your beautifully organized site. I envy your living in Rome. A wonderful place to enjoy pasta. No place else compares. Enjoy and keep those delicious dishes coming. Elaine

    1. Hi Elaine, thank you very much, Rome is a very beautiful city and the pasta is amazing! Glad you enjoy my recipes.

  5. 5 stars
    Now, this is Italian. I could eat pasta for every meal too. The dish looks simple but perfect. During this time of the year, I believe this pasta should be serve in the table. And I love the oven dried Parmesan tomatoes. Isn’t the flavor it gives is just amazing? I do agree that this pasta should also have additional Parmesan cheese. Bon appetit!

  6. Oh I really can’t believe this. We made something similar to this last night and it was delicious. It was pouring down rain and I was trying to get pictures on the front porch of our rental. I love your photos and I’m getting hungry just looking at them.

  7. Love any pasta recipe —– more so with tomatoes. Can’t wait for my plants to start producing, I have two “early girl” plants that have green tomatoes about the size of a ping-pong ball, but nothing yet on my cherry tomato plants, That’s pretty good for the good old Midwest!

    1. Hi Dian, nothing like fresh tomatoes from the garden! Looking forward to tasting mine too. Have a great day.

  8. 5 stars
    I could easily eat pasta for every meal, too! I have to remind myself there are other things to eat 🙂 This looks so simple and delicious – perfect for this time of year. I’m behind on planting tomato plants – hoping it’s not too late because there’s nothing better than garden fresh tomatoes and pasta!

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