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Bucatini with Oven-roasted Tomatoes & Basil |
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| Serves 2 |
Prep 5 mins |
Cooking 15 mins |
Easy |
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Ingredients |
450g pack Red Choice Tomatoes, halved or quartered
3-4 tbsp olive oil
150g Bucatini Spaghetti
25g pack basil, leaves picked
30g Parmigiano Reggiano, shaved from the block using a vegetable
peeler
Dash of balsamic vinegar (optional)
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Preheat the oven to 220°C, gas
mark 7. Put the tomatoes and garlic into a medium roasting
tin, coat them in 3 tbsp oil and season generously. Roast
at the top of the oven for 15 minutes or until the
tomatoes are juicy and the juices are sizzling at the
sides of the pan.
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Meanwhile, cook the bucatini
in boiling salted water for 9 minutes or until al dente.
Reserve a cup of the cooking water, then drain. Toss the
bucatini, 1 tbsp of its water, the larger basil leaves and
most of the Parmigiano Reggiano into the tomato pan.
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Serve scattered with the rest
of the cheese and smaller basil leaves. Finish with a
drizzle more oil and a dash of balsamic vinegar, if you
like.
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DAILY
DINNERS 
