Martha Stewart Bucatini with Roasted and Fresh Tomatoes

Martha Stewart bucatini with roasted and fresh tomatoes turns charred cherry tomatoes, diced fresh tomatoes and herbs into a light, juicy pasta dinner in 50 minutes. This easy summer pasta with ricotta and crisp croutons fits weeknight dinner, picnic spreads and warm evenings on the patio.

Roast the cherry tomatoes until they burst and char in spots, because that concentrated sweetness is what coats the pasta. Pull them early and you get watery, flat tomatoes that never cling to the bucatini.

Martha serves the pasta with two kinds of tomato at once: jammy roasted ones tossed through the noodles and raw diced ones dressed with basil and mint on top. Crunchy Pecorino croutons add a third texture, so every forkful hits hot, cool and crisp.

Martha Stewart Bucatini with Roasted and Fresh Tomatoes

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

520

kcal

Roasted cherry tomatoes and their oil cling to bucatini without making a heavy sauce, while cool diced tomatoes, creamy ricotta and Pecorino croutons finish each plate. It works warm or at room temperature.

Ingredients

• 1 pound cherry tomatoes (3 cups)
  

• 7 tablespoons extra-virgin olive oil, plus more for drizzling
  

• Kosher salt and freshly ground black pepper
  

• 3 slices rustic bread, crusts removed, torn into small pieces (1 ½ cups)
  

• 1/4 cup finely grated Pecorino Romano (½ ounce), plus more for serving
  

• 2 medium tomatoes, cut into a ½-inch dice (2 cups)
  

• 1/4 cup packed shredded fresh basil, plus sprigs for serving
  

• 3 tablespoons shredded fresh mint, plus sprigs for serving
  

• 12 ounces bucatini, spaghetti, or linguine
  

• 1 cup fresh ricotta
  

Directions

• Roast the cherry tomatoes: Preheat the oven to 425 degrees, then toss 1 pound cherry tomatoes with 3 tablespoons oil in an 8-inch square baking dish and season with salt and pepper. Roast for 20 to 30 minutes, until bursting and charred in spots.
• Toast the croutons: While the tomatoes roast, toss 3 torn bread slices with 2 tablespoons oil and 1/4 cup Pecorino Romano on a rimmed baking sheet. Season with salt and pepper, then roast for about 12 minutes, tossing halfway through, until golden brown and crisp.
• Dress the fresh tomatoes: Toss 2 cups diced tomatoes with 1/4 cup shredded basil, 3 tablespoons shredded mint and the remaining 2 tablespoons oil. Season with salt and pepper, then set the bowl aside.
• Cook the pasta: Bring a large pot of salted water to a boil, then cook 12 ounces bucatini, spaghetti or linguine until al dente, following the package directions. Reserve 1 cup of the pasta water before you drain.
• Toss with roasted tomatoes: Return the pasta to the pot and toss it with the roasted tomatoes, their oil and 1/2 cup reserved pasta water. The tomatoes should coat the noodles without making much of a sauce, so season with salt and pepper.
• Plate and serve: Divide the pasta among plates and top each with a dollop of 1 cup fresh ricotta, a spoonful of the fresh-tomato mixture and a sprinkle of croutons. Garnish with herb sprigs, a generous drizzle of oil, extra Pecorino and pepper.

Tools for this recipe

• Nordic Ware half sheet pan, USA Pan 8x8 square cake pan, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I serve this bucatini at room temperature?

Yes, the recipe is equally good warm or at room temperature, which is why it works so well for a picnic. If you pack it, bring the croutons, ricotta and fresh-tomato mixture separately and add them just before eating.

What can I use instead of bucatini?

Spaghetti and linguine both work, as the recipe itself says. Any long, thin noodle holds the roasted tomatoes well, but skip short shapes that let the tomatoes slide off.

Can I make the croutons ahead of time?

Toast them a few hours ahead and keep them in an open bowl or paper bag at room temperature. A sealed container traps moisture and softens them, so add them to the plates right before serving.

Can I use dried basil and mint?

I wouldn't, because the raw tomato topping depends on the fresh, bright flavor of the shredded leaves. If you only have basil, use 1/3 cup of it and leave out the mint.

What is the most common mistake with this pasta?

Adding too much pasta water is the usual one, since the tomatoes should coat the noodles without making much of a sauce. Start with the 1/2 cup called for, then splash in a little more only if the pasta looks dry.