I honestly didn’t think I would enjoy this as much as I did. I was never a fan of roasted tomatoes but now I’m the biggest fan ever. In fact, I don’t think I should ever purchase canned tomatoes ever again. That’s how good this was.
Best part? The tomatoes roasted in 20 minutes. This dish is all about fresh ingredients. I didn’t want this to be a cheesy gooey dish although cheesy gooey stuff is always good. I just wanted a fresh tasting bowl of pasta. You can, of course, add tons of fresh mozzarella and that would be delicious.
Let me share some more photos 🙂
- 1/2 lb bucatini
- 1 1/2 lb grape tomatoes
- 3 garlic cloves
- 4 tbsp olive oil
- 1 tsp red pepper flakes
- 1 tsp fresh basil
- 1 tsp fresh parsley
- 1/2 cup mozzarella cheese *optional*
- Salt and pepper to taste
- Parmesan cheese to taste
Preheat oven to 400 degrees F.
Place grape tomatoes on a baking sheet and drizzle with 1 tbsp olive oil.
Season tomatoes with salt and pepper and then place it in the oven for 20 minutes.
Bring a large pot of water to a rapid boil and season generously with kosher salt.
Cook the Pasta.
While the pasta is cooking add 3 tbsp of olive oil to a large skillet.
Add the minced fresh garlic and red pepper flakes, cook until fragrant.
Add the tomatoes to the skillet and stir.
Check for seasoning and add salt and pepper if needed.
Add the cooked pasta to the skillet and toss until everything is well combined.
Serve on a large platter and sprinkle fresh basil and parsley.
Grate some fresh parmesan cheese if desired and enjoy!