Spicy Bucatini With Roasted Tomatoes
By MPozzobon
1 Picture
Ingredients
- 2 cups (500 mL) halved cherry tomatoes
- 2 tbsp (30 mL) olive oil
- 1 pinch pepper
- 1 package of chopped pancetta
- 2 cloves minced garlic
- 1/2 tsp (2 mL) hot pepper flakes
- 4 pitted and coarsely chopped kalamata olives
- 6 oz (170 g) bucatini pasta or spaghetti
- 2 tbsp (30 mL) coarsely chopped fresh basil
- 1 pinch salt
- 1 tbsp (15 mL) grated Parmesan cheese
Details
Servings 2
Level of difficulty Average
Preparation time 25mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
In small bowl, toss together tomatoes, 1 tsp of the oil and pepper. Place, cut side up, on foil-lined baking sheet; roast in 325°F (160°C) oven until shriveled and starting to brown, about 25 minutes.
Step 2
Meanwhile, in nonstick skillet, cook pancetta over medium-high heat until crisp, about 6 minutes. With slotted spoon, remove to paper towel–lined plate to drain.
Step 3
In large pot of boiling salted water, start cooking pasta until al dente, 8 to 10 minutes.
Add remaining oil, garlic and hot pepper flakes to skillet; cook over medium heat until fragrant, about 1 minute. Mix in olives and tomatoes.
Drain cooked pasta and return to pot. Toss with tomato mixture, basil and salt. Serve topped with pancetta and Parmesan cheese.
Nutritional Information:
cal 566, pro 18g, total fat 23g, carb 72g, sugar 5g
One of our favourite pasta dishes, especially when paired with a glass of wine. Dried basil can be used in place of fresh. Roasting the tomatoes concentrates their sweetness and flavour. If you prefer a mild pasta, use only a pinch of the hot pepper flakes.
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