Bucatini with Sheet Pan Tomato Sauce
Make a restaurant-worthy dish at home with this easy and elegant homemade pasta sauce made entirely on a sheet pan, with roasted cherry tomatoes, basil and ricotta.
Ingredients
- 1 pound (450 g) cherry tomatoes
- 4 tablespoons (65 ml) extra-virgin olive oil
- 1/2 - 1 teaspoon crushed red chili to taste
- 1 fresh red chili pepper halved lengthwise
- Kosher salt
- 12 ounces (340 g) dried bucatini or spaghetti
- 2 garlic cloves grated or finely chopped
- 1 cup fresh basil leaves roughly chopped
- ½ cup (125 g) whole milk ricotta cheese
- Freshly grated Parmesan or Romano cheese for serving
Instructions
- Preheat oven to 425 (220C) degrees.
- Put half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
- Toss the tomatoes with the oil, crushed red pepper, fresh chili and ¾ teaspoon salt.
- Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
- While the tomatoes are roasting, bring 6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions 7 - 10 minutes for perfect al dente texture.
- Scoop out 1/2 cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
- Pour ¼ cup of the pasta water onto the sheet pan. Add the garlic and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.
- Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and add 2 tablespoons ricotta alongside. Add more sauce to taste and sprinkle with grated cheese
Nutrition
Serving: 1servingCalories: 523kcalCarbohydrates: 71gProtein: 16gFat: 20gSaturated Fat: 5gSodium: 57mgPotassium: 544mgFiber: 4gSugar: 6gVitamin A: 1337IUVitamin C: 44mgCalcium: 112mgIron: 3mg