A super simple recipe for bucatini pasta with oven-roasted tomatoes and fresh basil. The ideal meal for lunch or dinner, ready in 15 minutes!
Pre heat the oven to 220 C. Place the tomatoes and garlic cloves in a roasting tin, drizzle with 3 tbsp of olive oil and season with salt and pepper. Roast the tomatoes for 15 minutes, until they are sizzling and the juice starts to come out. Discard the garlic cloves.
Meanwhile, cook the bucatitni pasta in boiling salted water for 9 minutes (or until al dente). Make sure to reserve about half cup of the cooking water, then drain the pasta. Toss the pasta with 1-2 tbsp of cooking water, larger basil leaves and most of the Parmesan shavings into the tomato pan/tin.
Serve scattered with the rest of the cheese and smaller basil leaves. Drizzle with some more olive oil, enjoy!