About this recipe:Use the ripest, sweetest cherry tomatoes for this easy and tasty vegetarian pasta dish. You can replace bucatini pasta with spaghetti.
400g bucatini pasta (or spaghetti)
300g cherry tomatoes, cut in half
1 clove garlic, finely sliced
2 tablespoons extra virgin olive oil
salt, to taste
1 teaspoon oregano
1 tablespoon capers
4 tablespoons grated Parmesan cheese, or to taste
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Method Prep:10min › Cook:10min › Ready in:20min
Preheat the oven to 200 C / Gas 6.
Cook bucatini pasta in abundant salted water, according to packet directions or until "al dente".
Toss tomatoes, garlic and oil together in a bowl; season with salt and oregano and toss again. Arrange the tomato mixture on a large baking tray, with the tomatoes cut side up.
Bake in the preheated oven for 10 minutes or until the tomatoes are wilted but not dried.
Drain the pasta and reserve 1 ladle of cooking water. Transfer pasta into a large bowl; add baked tomatoes, capers and reserved pasta cooking liquid, a little at a time, to combine all the ingredients. Toss well and portion onto 4 plates. Serve with grated Parmesan cheese.
When tossing the pasta, along with the cooking water, you can add also a drizzle of good extra virgin olive oil, if you like.