Bucatini with roasted tomatoes & basil

Name: Bucatini with roasted tomatoes & basil
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 270 g Vine Tomatoes, halved or quartered; 8 cloves garlic, bashed in their skins; 3 tbsp extra virgin olive oil, plus extra for drizzling; 150 g Waitrose 1 Bucatini; 25 g basil, leaves picked; 30 g g Parmigiano Reggiano or pecorino, shaved from the block using a veg peeler; Balsamic vinegar, to serve (optional)

Simplicity itself – this relies on great-quality ingredients and a little help from the oven.

5 out of 5 stars(2) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

2 x 270g Vine Tomatoes, halved or quartered
8 cloves garlic, bashed in their skins
3 tbsp extra virgin olive oil, plus extra for drizzling
150g Waitrose 1 Bucatini
25g basil, leaves picked
30g g Parmigiano Reggiano or pecorino, shaved from the block using a veg peeler
Balsamic vinegar, to serve (optional)

Method

Preheat the oven to 220°C, gas mark 7. Put the tomatoes and garlic into a medium roasting tin, coat in 3 tbsp oil and season. Roast at the top of the oven for 15 minutes, or until the tomatoes are juicy and the juices are sizzling at the sides of the pan. Remove the garlic cloves, if you wish.
Meanwhile, cook the pasta in boiling salted water for 9 minutes, or until al dente. Reserve a cup of the cooking water, then drain. Toss the bucatini, 1 tbsp of its water, the larger basil leaves and most of the cheese into the tomato pan.
Serve scattered with the remaining cheese and smaller basil leaves. Drizzle with oil and add a tiny dash of balsamic vinegar, if liked.