Bucatini with Roasted Garlic and Cherry Tomatoes

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

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

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 554 mg
  • Protein 14 g
  • Calories 424.0
  • Total fat 13 g
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 62 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 52.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Bucatini with Roasted Garlic and Cherry Tomatoes

Login