- Pasta types
Use the ripest, sweetest cherry tomatoes for this easy and tasty vegetarian pasta dish. You can replace bucatini pasta with spaghetti.
Be the first to make this!
- 400g bucatini pasta (or spaghetti)
- 300g cherry tomatoes, cut in half
- 1 clove garlic, finely sliced
- 2 tablespoons extra virgin olive oil
- salt, to taste
- 1 teaspoon oregano
- 1 tablespoon capers
- 4 tablespoons grated Parmesan cheese, or to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat the oven to 200 C / Gas 6.
- Cook bucatini pasta in abundant salted water, according to packet directions or until "al dente".
- Toss tomatoes, garlic and oil together in a bowl; season with salt and oregano and toss again. Arrange the tomato mixture on a large baking tray, with the tomatoes cut side up.
- Bake in the preheated oven for 10 minutes or until the tomatoes are wilted but not dried.
- Drain the pasta and reserve 1 ladle of cooking water. Transfer pasta into a large bowl; add baked tomatoes, capers and reserved pasta cooking liquid, a little at a time, to combine all the ingredients. Toss well and portion onto 4 plates. Serve with grated Parmesan cheese.
When tossing the pasta, along with the cooking water, you can add also a drizzle of good extra virgin olive oil, if you like.
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Easy Roasted Tomato Bucatini
A photo may say 1,000 words, but these recipes are so easy, they don&rsquot need nearly as much explanation. Every Monday for the next few weeks, we'll share a recipe Made from Sketch (sorry, had to). If you make it, tag us @purewowrecipes!
We don&rsquot know about you, but all we want to do right now is dive face-first into a giant bowl of saucy pasta. But we also don&rsquot have the energy to make a gourmet meal every single night. That&rsquos where this easy roasted tomato bucatini comes in: It tastes like you spent all day in the kitchen, but really requires less than and hour and fewer than ten ingredients (including salt and pepper).
What&rsquos the key to maximum deliciousness? The sauce gets roasted in the oven to concentrate its rich tomato flavor, with a small addition of butter for richness. The fish sauce is totally optional, but it adds just enough umami to keep you coming back for more. (In fact, you might want to make a double batch.)
1 tablespoon extra-virgin olive oil
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper, to taste
1 teaspoon fish sauce (optional)
6 tablespoons unsalted butter, cubed
16 ounces bucatini (or other long pasta)
Grated Parmesan cheese and flaky salt, for serving (optional)
1. Preheat the oven to 375°F. In a 3- to 4-quart oven-safe Dutch oven or oven-safe skillet, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and cook, stirring occasionally until gently simmering, about 3 minutes. Season to taste with salt and pepper, then remove from the heat and add the fish sauce, if using, stirring to combine. Dot with the butter, then transfer to the oven and roast until concentrated and thick, 40 to 45 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until just shy of al dente. Reserve ½ cup of the cooking liquid, then drain the pasta in a colander.
3. Return the sauce to medium heat (use potholders the Dutch oven will be very hot!) and add the pasta to the sauce. Cook, tossing vigorously and adding pasta water ¼ cup at a time to coat the pasta and emulsify the sauce. (You might not need the full cup.) To serve, divide the pasta among four bowls and top with Parmesan and flaky salt, if desired.
Note: The pasta sauce can be made up to three days ahead, stored in an airtight container in the refrigerator.
Although it comes from central Italy, the popularity of bucatini (essentially thick, hollow spaghetti) has rapidly spread throughout the whole country, propelled by traditions, curiosity, and word of mouth declaring it the most delectable type of pasta. Its unique consistency and tiny hole make it the perfect vessel for sauce, as well as a tasty first course that can be prepared according to tradition or with a fun and unique spin. But remember, like any pasta, it needs to be paired just right.
Ideal with sardines, all’amatriciana, or cuttlefish ink, as Neapolitan tradition dictates, bucatini is also perfect for original and unexpected combinations. And if cooked very al dente, it’s also great for stuffing vegetables, as it can absorb the sauce and flavor while baking in the oven.
- 5 ounces bucatini pasta
- ¼ cup extra-virgin olive oil
- 3 crushed garlic cloves
- 1 ½ ounces guanciale (cured pork cheek), sliced
- ¼ cup sliced red onion
- 1 pinch red pepper flakes
- ½ (8 ounce) can crushed San Marzano tomatoes
- salt and ground black pepper to taste
- 1 ounce freshly grated Pecorino Romano cheese
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Add garlic cloves cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
This dish takes inspiration from a recipe in “Simple” by Yotam Ottolenghi. But instead of conventional stovetop simmering, we pressure-cook cherry or grape tomatoes, which tend to be dependably good no matter the season, into a tangy-sweet sauce. The pasta cooks in the pot at the same time, so there's no need to boil a separate pot of water. Fresh sage, smoked paprika and pecorino Romano cheese ratchet up the flavors. We especially liked this dish made with bucatini pasta, which is a thick, tubular spaghetti linguini is a good alternative, but reduce the pressure-cooking time to 4 minutes.
Don't forget to break the pasta in half so the strands lay flat in the pot. And when adding the pasta, make sure no pieces poke above the surface of the liquid. All of the pasta must be fully submerged to cook properly.
21 Bucatini Recipes That'll Make It Your New Favorite Noodle
I talian pasta is an American favorite. It's easy to cook and there are so many kinds of dishes you can make with pasta. What you pair your pasta with, whether it's a simple tomato sauce, pesto or a variety of meat and vegetables, depends on the shape of your pasta. One of our favorite pasta shapes is bucatini.
Bucatini is essentially a thick spaghetti noodle with a hole through the center. Like many Italian noodles, bucatini takes its name from its shape. In Italian, "buco" means "hole." So why should you love a noodle with hollow center? Simple - the mouthfeel on these long and lovely strips of carbs is unmatchable.
Like all pasta, it's best when cooked in a large pot full of salted boiling water. The total time you cook bucatini is generally 10 minutes, but it's done when the pasta is al dente, so keep checking. If you plan to finish your pasta in the large skillet where you're making your sauce, keep that cook time in mind for your pasta doneness. Drain the pasta well, but save some of the pasta water some pasta recipes use the pasta cooking water to help the sauce come together.
Your pasta sauce can be as easy as butter, lemon juice, black pepper and parmigiano-reggiano. Or toss the bucatini in a handful of toasted pancetta, drizzle on some extra virgin olive oil and grate pecorino romano cheese on the top. Almost anything you choose to do with these noodles will be delicious, so have fun and be creative.
Need some ideas to try bucatini? Here are 20 great ones.
When it Comes to Comfort Food, Nothing Beats a Big Bowl of Pasta!
Now that the summer has melted away into glorious fall, and the evenings begin to feel fresh and crisp and inviting of some good ol' comfort food, my soul begins to long to partake in recipes that can be eaten out of a bowl because for some reason, recipes from a bowl represent comfort and coziness to me.
Even the thought of wrapping my hands around a warm bowl of something—a soup, a stew, or a rich dish like this bucatini pasta with garlic butter sauce, makes me feel all fuzzy inside, makes me feel that all is well with the world, and reminds me that there are so very many things to be grateful for, good food being a major one.
Bucatini, My Favorite Pasta Pick
Bucatini noodles, wonderfully thick and al dente, with that hole running through the center, are one of my favorite styles of pasta—I love a slightly chewy, full-bodied noodle that gloriously tangles up on the palette, slick with garlicky, buttery flavor in the case of this recipe, and bucatini beautifully does exactly that.
It's an ideal pasta to toss with a simple garlic butter sauce consisting of nothing more than a bit of good olive oil, aromatic garlic, rich butter, and white wine, one that takes mere moments to prepare.
The finishing touches of a few earthy sautéed shiitake mushrooms and vibrant baby spinach leaves, plus a generous shower of freshly grated Romano cheese, and a sprinkle of toasted olive oil breadcrumbs, culminates in a meal that is my absolute favorite kind of “cozy food”.
Tips & Tidbits for Bucatini Pasta with Garlic Butter Sauce
- Can't find shiitake mushrooms? If you can't find shiitake mushrooms, you can easily substitute crimini mushrooms instead.
- Pasta substitution: Bucatini is the best for this dish, but you can certainly substitute spaghetti or even linguini if your market doesn't carry it.
- Leave the wine out: If you'd prefer to go without the wine for this recipe, then simply substitute chicken stock, and add a good squeeze of lemon (about half a lemon) to give that hint of acidity.
Feast your eyes on these, or just jump to the recipe:
- One 28-ounce can Italian plum tomatoes, preferably San Marzano
- 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
- 4 cups 1/3-inch-thick onion slices (about 3/4 pound)
- 4 tablespoons extra-virgin olive oil, plus more for serving
- 4 plump garlic cloves, peeled and crushed
- 6 ounces guanciale, pancetta, or bacon, cut in 1/2-inch pieces
- 1/2 teaspoon peperoncino flakes
- 1 pound bucatini or perciatelli
- 1 cup grated Pecorino Romano cheese, plus more for passing
- Recommended Equipment
- A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter
Any tomatoes are fine in this.
You can use a can or two of diced tomatoes in place of the cherry tomatoes if you don&rsquot have fresh.
If you don&rsquot drain the liquid from the cans however, the pasta will be a bit more &ldquosaucy&rdquo.
I would drain but reserve the liquid then add a little at a time to get the desired sauce consistency.
If you have regular tomatoes but not cherry or grape, just chop them up and use them like that.
Pasta With Tomato and Guanciale Recipe
As with many Italian dishes, there is some heated argument amongst Italians about the "right" way to make this rich, zesty and slightly spicy dish. It originates from the town of Amatrice, in the northern Lazio region, but has since come to be strongly associated with Rome and is one of the most popular dishes served in Roman trattorias.
Allegedly the "original" Amatrice version is made with guanciale (salt-cured pork jowl) and spaghetti. Roman versions tend to use bucatini (also known as perciatelli), which are a long, tube-shaped pasta with a hole down the middle. If you can't find guanciale, you can substitute it with pancetta (sweet or smoked, though unsmoked would be closer to the taste of guanciale), pork jowl, salt pork, or bacon. Since bacon is smoked, it changes the flavor of the dish quite a bit from the original guanciale, but we must say that this is a case where we find that the different flavor profile is just as good. (We don't see the point in being a purist just for the sake of purism.)
Whether or not onions or wine should be added is hotly debated. This version does not use wine but does include onions, as we find that their sweetness balances the richness of the pork and spiciness of the red chile pepper.
The original version of this dish, known as pasta alla gricia, was made with just guanciale, pasta, black pepper and Pecorino Romano―no tomatoes, as those were too expensive for the peasants who first ate this dish. So, some could argue that even tomatoes are verboten in this recipe, but since most of us can find and afford tomatoes these days and they make the dish taste even better, why not use them?
Pecorino Romano is the cheese traditionally grated on top of the final dish, and it pairs much better with this spicy sauce than Parmigiano.
The version presented here does include onions and adds the browned guanciale or pancetta to the sauce at the end so that it stays crisp.