Bucatini with Roasted Tomatoes and Fresh Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish where tender bucatini is tossed with deeply flavored roasted tomatoes and aromatic basil, finished with a whisper of Parmesan. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs Bucatini pasta, Cherry tomatoes, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups cherry tomatoes, 3 minced garlic cloves, and 1 tbsp olive oil on a baking sheet, then season with 1/4 tsp red pepper flakes and a pinch of salt. Roast for 20-25 minutes until tomatoes are softened and slightly caramelized.
  2. Step 2: Bring a large pot of water to a rolling boil and add 1 tsp salt. Add 12 oz bucatini and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  3. Step 3: In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the roasted tomato mixture and 1/4 cup chopped fresh basil, then stir to combine. Add the drained bucatini and 1/4 cup reserved pasta water, tossing until the pasta is coated and the sauce is glossy, about 2 minutes.
  4. Step 4: Serve immediately, topped with 1/2 cup grated Parmesan cheese.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Bucatini with Roasted Tomatoes and Fresh Basil take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bucatini with Roasted Tomatoes and Fresh Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bucatini pasta from drying out.

Can I substitute ingredients in Bucatini with Roasted Tomatoes and Fresh Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bucatini with Roasted Tomatoes and Fresh Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bucatini with Roasted Tomatoes and Fresh Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes