Roasting tomatoes brings out their rich flavour, and using cherry tomatoes speeds up the process. The harshness of the garlic mellows during roasting. For the Parmesan, a piece of Parmigiano-Reggiano has the best flavour and shaves nicely over the pasta. You can substitute other sharp hard cheeses, such as Grana Padano, Romano or Asiago.
Ingredients
- 4 cups (1 L) cherry tomatoes, halved
- 12 cloves garlic, halved
- 1/4 cup (50 mL) extra-virgin olive oil
- 1 tsp (5 mL) dried basil
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each hot pepper flakes and pepper
- 1 lb (500 g) bucatini
- 1/4 cup (50 mL) chopped fresh parsley
- 1/2 cup (125 mL) shaved Parmesan cheese
Steps
- In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, basil, salt, hot pepper flakes and pepper; roast in 400°F (200°C) oven until tomatoes are shrivelled and garlic is tender, about 30 minutes.
- Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add tomato mixture and parsley, tossing to coat. Serve sprinkled with Parmesan.
