Spicy Bucatini With Roasted Tomatoes
- Preparation time: 25 minutes
- Total time : 1 hour
- Portion size: 2
This recipe makes 2 servings
|Per serving: about||-|
|total fat||23 g|
|sat. fat||5 g|
|dietary fibre||6 g|
Sweet, pungent basil has a reputation for being an herb of romance. Pair it with a touch of hot pepper to help ignite the fire, and you're in for a fun evening. Roasting the tomatoes concentrates their sweetness and flavour, even if they're out of season. If you prefer a mild pasta, use only a pinch of the hot pepper flakes.
- 2 cups 2cupscherry tomatocherry tomatoes, halved
- 2 tbsp 2tbspolive oil
- 1 pinch 1pinchpepper
- 1/4 cup 1/4cupchopped pancetta, (about 33 g)
- 2 2cloves garlic, minced
- 1/2 tsp 1/2tsphot pepper flakes
- 4 4kalamata olivekalamata olives, pitted and coarsely chopped
- 6 oz 6ozbucatini pasta
- 2 tbsp 2tbspcoarsely chopped fresh basil
- 1 pinch 1pinchsalt
- 1 tbsp 1tbspgrated parmesan cheese
In small bowl, toss together tomatoes, 1 tsp of the oil and pepper. Place, cut side up, on foil-lined baking sheet; roast in 325ºF (160ºC) oven until shrivelled and starting to brown, about 25 minutes.
Meanwhile, in nonstick skillet, cook pancetta over medium-high heat until crisp, about 6 minutes. With slotted spoon, remove to paper towel–lined plate to drain.
Add remaining oil, garlic and hot pepper flakes to skillet; cook over medium heat until fragrant, about 1 minute. Mix in olives and tomatoes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and return to pot. Toss with tomato mixture, basil and salt. Serve topped with pancetta and Parmesan cheese.
Source : Canadian Living Magazine: February 2013