Bucatini & Parmesan Roasted Tomatoes
Roasted Tomatoes sprinkled with parmesan cheese are perfect tossed with Bucatini. A fast, easy & tasty Pasta dish.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 servings
- 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