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.
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.
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 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.
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!
Bucatini & Parmesan Roasted Tomatoes
- 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!
Updated from May 20, 2015.