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 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 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 BURST TOMATOES

Steps:

• Put a large pot of well salted water on the stove to boil. Cook the bucatini according to the package directions...I like to under cook the pasta by a minute or two because I like it firm, and it will continue to cook slightly in the sauce later.
• Meanwhile wash the tomatoes and remove any stems.
• Add the olive oil to a large saute pan and heat it gently. Add the garlic and saute on a gentle heat for a few minutes, just to remove the raw garlic taste.
• Add the tomatoes to the pan and heat through, then add the wine. Bring to a simmer, then cover the pan and let the tomatoes cook for about 5-10 minutes, stirring occasionally. Cook them until they burst open and release some of their juices. 10 minutes should be plenty of time.
• Season with salt and pepper, and add the fresh basil.
• Toss gently but thoroughly with the drained pasta and make sure everything is heated through. Drizzle with a little more olive oil, and serve right away, with more fresh basil and some Parmesan cheese.

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.

MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
• Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
• Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.