Food & Cooking Recipes Ingredients Pasta and Grains Bucatini with Roasted and Fresh Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 20 mins Total Time: 50 mins Yield: 4 to 6 Serves Equally delicious warm or at room temperature, this pasta dish is great for a picnic. 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 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 Directions 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. Rate it Print