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Bucatini with oven-roasted tomatoes & basil
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2 x 300g packs Waitrose 1 Red Choice Tomatoes, halved or quartered
6-8 cloves garlic, bashed in their skins
3-4 tbsp extra virgin olive oil
150g Waitrose 1 Bucatini Spaghetti
25g pack basil, leaves picked
30g Parmigiano Reggiano, shaved from the block using a vegetable peeler
1. Preheat the oven to 220°C, gas mark 7. Put the tomatoes and garlic into a medium roasting tin, coat them in 3 tbsp oil and season generously. 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.
2. Meanwhile, cook the bucatini 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 Parmigiano Reggiano into the tomato pan.
3. Serve scattered with the rest of the cheese and smaller basil leaves. Finish with a drizzle more oil and a dash of balsamic vinegar, if you like.
Typical values per serving:
This recipe was first published in April 2018.
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