Spicy Bucatini With Roasted Tomatoes Spicy Bucatini With Roasted Tomatoes

Spicy Bucatini With Roasted Tomatoes Image Image by: Spicy Bucatini With Roasted Tomatoes Image Author: Canadian Living

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.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine



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.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 746 mg
  • Sugars 5 g
  • Protein 18 g
  • Calories 566.0
  • Total fat 23 g
  • Potassium 460 mg
  • Cholesterol 23 mg
  • Saturated fat 5 g
  • Total carbohydrate 72 g


  • Iron 28.0
  • Folate 86.0
  • Calcium 7.0
  • Vitamin A 15.0
  • Vitamin C 32.0
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Spicy Bucatini With Roasted Tomatoes