Roasted Garlic Bucatini With Burst Tomatoes Food

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.

ROASTED GARLIC BUTTER BUCATINI WITH BURST TOMATOES

Steps:

• Preheat the oven to 350 degrees F. To roast the garlic, slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper and peel any excess paper off. Pour a bit of olive oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramely and golden. Let cool slightly.
• Squeeze the cloves out into a bowl and add the salt. Mash the cloves and salt with a fork. Add in the butter and mash and stir together for a few minutes until the garlic is evenly distributed. Place the butter in a piece of plastic wrap (you can sort of shape it here too) and put it in the fridge to firm up. You can absolutely do this all ahead of time!
• With the oven still on, add the tomatoes to a baking sheet. Season with the olive oil, salt and pepper and toss well. Roast for 20 to 25 minutes, until they are just bursting. At this time, bring the pasta water to a boil and prepare according to the package directions.
• Once the pasta is finished cooking, drain it and toss with 1 to 2 tablespoons of the roasted garlic butter (or more!). Toss with the freshly grated cheese, pepper flakes and the tomatoes. Toss with the basil leaves. Serve immediately.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

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.