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Bucatini with Roasted Garlic and Cherry Tomatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Bucatini with Roasted Garlic and Cherry Tomatoes

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 424
pro 14 g
total fat 13 g
sat. fat 3 g
carb 62 g
fibre 4 g
chol 7 mg
sodium 554 mg
% RDI: -
calcium 14
iron 18
vit A 12
vit C 27
folate 52

Roasting tomatoes brings out their rich flavour, and using cherry tomatoes speeds up the process. The harshness of the garlic mellows during roasting. For the Parmesan, a piece of Parmigiano-Reggiano has the best flavour and shaves nicely over the pasta. You can substitute other sharp hard cheeses, such as Grana Padano, Romano or Asiago.

Ingredients

  • 4 cups (1 L)  cherry tomatoes, halved
  • 12 cloves garlic, halved
  • 1/4 cup (50 mL) extra-virgin olive oil
  • 1 tsp dried basil
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1/4 tsp pepper
  • 1 lb (500 g) bucatini pasta
  • 1/4 cup chopped fresh parsley
  • 1/2 cup shaved Parmesan cheese

Preparation

In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, basil, salt, hot pepper flakes and pepper; roast in 400°F (200°C) oven until tomatoes are shrivelled and garlic is tender, about 30 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add tomato mixture and parsley, tossing to coat. Serve sprinkled with Parmesan.

Source : Canadian Living Magazine: May 2003

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