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Home » Ingredient » Pasta » Bucatini & Parmesan Roasted Tomatoes

Bucatini & Parmesan Roasted Tomatoes

By: Rosemary Published: July 6, 2019 Updated on: July 6, 2019

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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.

Table of Contents

  • Bucatini & Parmesan Roasted Tomatoes
  • How to Roast Tomatoes:
  • How to make Bucatini with Roasted Tomatoes:
  • Roasted Tomatoes
      • Never Miss a Recipe!
  • Bucatini & Parmesan Roasted Tomatoes
    • Ingredients  1x2x3x
    • Instructions 
    • Nutrition

roasted tomatoes and bucatini in a pan Bucatini & Parmesan Roasted Tomatoes

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 Tomatoes

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

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    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.
    5 from 6 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Pasta
    Cuisine Italian
    Servings 4 servings
    Calories 285 kcal

    Ingredients
      

    • 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)
    • TOPPING
    • Parmesan cheese
    • leaves chopped fresh basil

    Instructions
     

    • 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!

    Nutrition

    Calories: 285kcalCarbohydrates: 33gProtein: 8gFat: 13gSaturated Fat: 2gCholesterol: 4mgSodium: 248mgPotassium: 76mgFiber: 1gVitamin A: 115IUVitamin C: 3.2mgCalcium: 81mgIron: 1.5mg
    Keyword parmesan roasted tomatoes, pasta & roasted tomatoes, roasted tomatoes
    Tried this recipe?Let us know how it was!

    Updated from May 20, 2015.

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      Main Dish, Most Posts, Pasta, Summer, Vegetables

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      1. Wendi says

        July 20, 2017 at 2:05 pm

        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!
        Wendi

        Reply
        • Rosemary says

          July 25, 2017 at 1:13 am

          Hi Wendi, thanks so much, I hope you do try it and let me know. Have a great week. 🙂

          Reply
      2. Richa Gupta says

        June 7, 2015 at 2:53 pm

        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 🙂

        Reply
        • Rose says

          June 8, 2015 at 2:12 pm

          Hi Richa, thank you and thanks for stopping by.

          Reply
      3. Elaine says

        May 23, 2015 at 2:48 pm

        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

        Reply
        • Rose says

          May 24, 2015 at 12:48 pm

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

          Reply
      4. Maureen says

        May 21, 2015 at 7:49 am

        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!

        Reply
        • Rose says

          May 22, 2015 at 8:22 am

          Hi Maureen, nothing better than pasta! Have a great day.

          Reply
      5. Marisa Franca says

        May 21, 2015 at 12:34 am

        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.

        Reply
        • Rose says

          May 22, 2015 at 8:23 am

          Hi Marisa, haha we seem to be on the same wave length.

          Reply
      6. Dian P. says

        May 20, 2015 at 10:03 pm

        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!

        Reply
        • Rose says

          May 22, 2015 at 8:25 am

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

          Reply
      7. April says

        May 20, 2015 at 3:44 pm

        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!

        Reply
        • Rose says

          May 22, 2015 at 8:26 am

          Hi April, thanks, I can never get enough pasta haha, hope you get your tomatoes planted!

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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