roasted parmesan tomatoes and bucatini pasta in a pan
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5 from 5 votes

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
Course: Pasta
Cuisine: Italian
Keyword: parmesan roasted tomatoes, pasta & roasted tomatoes, roasted tomatoes
Servings: 4 servings
Calories: 285kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 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