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£5.12/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,643kJ/ 631kcals |
---|---|
Fat | 29g |
Saturated Fat | 6.6g |
Carbohydrates | 69g |
Sugars | 9.6g |
Fibre | 8.2g |
Protein | 20g |
Salt | 0.3g |
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