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Bucatini with Roasted Garlic Tomato Sauce

  • Author: Stephanie Pass
  • Yield: 8-10 servings 1x


  • 16 oz. bucatini pasta, made according to directions
  • 1824 compari tomatoes, halved
  • 1824 roasted garlic cloves
  • olive oil
  • parmesan cheese
  • italian seasoning


  1. Preheat oven to 425 degrees.
  2. Wash tomatoes and slice in half.
  3. Place tomatoes half side down on a cookie sheet.
  4. Add garlic all over the tomatoes.
  5. Drizzle everything in olive oil and gently mix up.
  6. Bake for about 15 minutes, until skins start to burn just a bit.
  7. Remove from oven and let sit for 5 minutes or so.
  8. Pinch skins off each tomato.
  9. Transfer tomatoes, garlic, and olive oil to blender.
  10. Blend on pulse until everything is nicely pureed.
  11. If sauce is too thick, add about 1/2 cup of hot pasta water to the sauce and pulse until well combined.
  12. Finish up cooking pasta, according to directions, and toss with the sauce.
  13. Serve immediately and top with parmesan cheese and Italian seasoning.


  • Serving Size: 1/2 cup of pasta
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