Oven-Roasted Tomato Bucatini Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
6 servings
Ingredients
  • 1 1/2 pounds cherry or grape tomatoes, halved
  • 3 medium garlic cloves, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt, plus more for the pasta water
  • freshly ground black pepper, to taste
  • 1 pound bucatini
  • 3 tablespoons drained capers
  • Fresh basil, cut into strips, for serving
Directions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a roasting pan, combine the tomatoes, garlic, oil, oregano, red pepper flakes, 1/2 teaspoon salt, and black pepper to taste. Toss to coat. Roast until the tomatoes are shriveled up and jammy, about 40 minutes, tossing once after 20 minutes.
  3. Meanwhile, bring a large pot of water to a boil for the pasta.
  4. Season the boiling water generously with salt and cook the pasta until al dente according to package directions.
  5. Reserve about 1/2 a cup of the starchy pasta water and drain the rest. Return the pasta back to the pot and immediately add the roasted tomatoes (with all their juices), the capers, and the reserved pasta water. Toss to combine and season to taste with more salt and pepper, if needed.
  6. Garnish with basil before serving.