Bucatini with Roasted and Fresh Tomatoes

bucatini with roasted and fresh tomatoes
Photo: Christopher Testani
Prep Time:
20 mins
Total Time:
50 mins
4 to 6 Serves

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


  • 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 ½ cups)

  • ¼ cup finely grated Pecorino Romano (½ ounce), plus more for serving

  • 2 medium tomatoes, cut into a ½-inch dice (2 cups)

  • ¼ 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


  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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