this dish is super similar to this roasted tomato capellini, but with a little kick of spice. plus, the more substantial bucatini makes an incredibly filling and comforting meal. (you can use any long pasta shape but if you are able to find bucatini it’s my favorite!)

| ingredients |

cherry tomatoes, half sliced, half whole

2 tablespoons of evoo

red pepper flakes

4 garlic cloves

salt

basil

bucatini

ricotta or buratta

pecorino romano cheese

| method |

lay the grape tomatoes out on a sheet pan sprinkled with salt, drizzled with evoo and generously seasoned with red pepper flakes.

roast at 425 degrees f for 25 minutes, until tomatoes have burst. while the sauce is cooking, prepare bucatini and reserve 1 cup of pasta water. when the tomatoes are done roasting add 1/2 cup of reserved pasta water and garlic. stir the sauce, adding more water if desired. stir in the basil.

strain pasta, top with the sauce, add a scoop of ricotta or buratta, and grate pecorino romano cheese.