Bucatini With Roasted And Fresh Tomatoes Recipes

BUCATINI WITH ROASTED AND FRESH TOMATOES

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
• Toss diced tomatoes, basil, and mint with remaining 2 tablespoons oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
• Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

BUCATINI WITH ROASTED AND FRESH TOMATOES

Steps:

• preheat oven to 425. In an 8-inch square baking dish, toss cherry tomatoes with 3 Tablespoons oil, season with salt and pepper. Roast until bursting and charred in spots, 20-30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 Tablespoons of oil and Pecorino Romano, season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
• Toss diced tomatoes, basil, and mint with remaining 2 Tablespoons of oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
• Return pasta to pot, toss with roasted tomatoes, their oil and 1/2 cup of reserved water. Season with salt and pepper. Divide among plates then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

BUCATINI WITH TOMATO SAUCE AND FRESH BASIL

Steps:

• Bring a large pot of salted water to a boil. Add the bucatini and cook to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
• Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil. When the butter is melted, add the garlic. Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind. Simmer for 10 minutes. Add the basil and simmer for a few more minutes until the sauce is thickened. Stir in the reserved pasta water and cooked bucatini. Toss to coat the bucatini in the sauce. Season with salt and pepper. Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35-40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
• Do Ahead
• Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
• 3 More Ideas for Roasted Tomato Sauce:
• You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta:
• Tomato Soup: Purée with vegetable or chicken stock and a splash of cream for a warming bowl.
• Omelet: Fold a spoonful inside an omelet along with pieces of smoked mozzarella.
• Pizza: It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest.

BUCATINI WITH TUNA, OLIVES, AND TOMATOES

Steps:

• Heat 1/4 cup of extra virgin olive oil in a saute pan. Add 1/2 cup of the chopped tomatoes, torn basil, a pinch of crushed red pepper, and a small handful of pitted, coarsely chopped olives to the pan. Cook for 2 to 3 minutes until the tomatoes start to break down, then add the tuna, breaking it up.
• Meanwhile, cook the linguine in boiling salted water until three-quarters of the way cooked, about 10 minutes. Reserve about a cup of the pasta cooking liquid. Toss the drained pasta with the olives and tomatoes.
• Add a few more pieces chopped fresh basil or parsley. Turn the heat up to medium-high and cook, tossing, until the pasta is al dente. Add some of the pasta cooking liquid to moisten the pasta, if necessary. Divide the pasta among bowls and serve.

BUCATINI WITH OLIVES, SUN-DRIED TOMATOES, AND BASIL

Steps:

• Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
• Put the tapenade in a large skillet.
• Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
• Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
• Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
• Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.