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Bucatini with Roasted and Fresh Tomatoes

Equally delicious warm or at room temperature, this pasta dish is great for a picnic.

  • Prep:
  • Total Time:
  • Yield: Serves 4 to 6
bucatini with roasted and fresh tomatoes

Photography: Christopher Testani

Source: Martha Stewart Living, June 2017

Ingredients

  • 1 pound cherry tomatoes (3 cups)
  • 7 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups)
  • 1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
  • 2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
  • 1/4 cup packed shredded fresh basil, plus sprigs for serving
  • 3 tablespoons shredded fresh mint, plus sprigs for serving
  • 12 ounces bucatini, spaghetti, or linguine
  • 1 cup fresh ricotta

Directions

  1. 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.

  2. 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.

  3. 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.

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