"A pasta that feels cozy with slow roasted ingredients, but is super simple and easy to make! Ease into fall with this confit tomato pasta, featuring the smooth and versatile Montasio PDO cheese."
Bucatini with Tomatoes and Montasio PDO
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Prep time: 30mins
Cook time: 50mins
Serves or Makes: 4
Recipe Card
ingredients
For the confit
- 1 pint cherry tomatoes
- 5 cloves garlic
- 1 shallot, cut into 1" chunks
- 3 sprigs fresh oregano or thyme
- 1 1/2 cups olive oil
ingredients
For the pasta
- 3 pinches salt
- 1 pound bucatini
- 1 cup pasta water
- 1/2 cup grated Montasio PDO, plus more for serving
- fresh cracked black pepper, to taste
- 4 large basil leaves
Method
For the confit
Step 1
Preheat the oven to 325°F.
Step 2
Place cherry tomatoes, garlic, shallot pieces and fresh herbs into a baking dish. Pour in the olive oil, and make sure all ingredients are submerged. Roast for 45 minutes until vegetables are soft and lightly browned.
For the pasta
Step 1
Meanwhile, bring a large pot of water to a boil. Add in 3 large pinches of salt to season the water. Cook Bucatini pasta according to pasta box instructions. Reserve 1 cup of pasta water.
Step 2
Strain the pasta and place it back in the original pot. Add in 1/2 cup of Montasio PDO cheese and stir to combine.
Step 3
Begin adding in pasta water 1/4 cup at a time to create a thicker texture with the cheese and pasta water. Begin to mix in the confit mixture, including the olive oil.
Step 4
Add in basil leaves and season with salt and pepper. Serve pasta with additional confit mixture and more grated Montasio PDO cheese.
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