Bucatini with Roasted Garlic and Cherry Tomatoes
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.
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
-
4 cups (1 L) cherry_tomatoes, halved
12 cloves garlic, halved
1/4 cup (50 mL) extra-virgin olive oil
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each hot pepper flakes and pepper
1 lb (500 g) bucatini
1/4 cup (50 mL) chopped fresh parsley
1/2 cup (125 mL) 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.
Tags:
Main Course; Italian; Vegetarian; Vegetables; Pasta/Noodles; Cheese/Other Dairy; Roast; Boil/Simmer;
Source
Canadian Living Magazine: May 2003
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