Bucatini with Oven Roasted Roma Tomatoes. Bucatini are long, thin, tubular noodles with a hole in the middle, like a straw. Cut the tomatoes in half, season with herbs and olive oil, then roast them at 325 degrees for about 1 1/2 hours, until they lose about 50% of their volume. Their taste will be intensified.
Below are tomatoes that I prepared for roasting in a muffin pan, seasoned with herbs, garlic, and drizzled with truffle oil. Usually I drizzle olive oil, but for this occasion I used truffle oil procured on our recent visit to Fattoria Lavacchio in Tuscany.
The muffin pan provides structure and nicely contains the tomatoes. Slow cooking is essential. The tomatoes can be blistered at the end, but not burned.
The ingredients for the finished pasta dish shown above are on this small plate. Chop and sauté the garlic in olive oil, cook the pasta, then toss the pasta in the skillet adding the tomatoes, basil, and Parmigiana.