Too Easy Mushy Tomato and Garlic Bucatini Recipe
This is somewhat of a sheet pan pasta. You cook the sauce in the oven and then put it all together. Minimal chopping and easy clean up!
Ingredients
- 1 head of garlic
- 3 tbsp olive oil for the garlic
- 2 pints of cherry tomatoes,
- washed
- 1 red onion, sliced in ¼-inch
- rounds
- 1 long red chili pepper, sliced in ½-
- inch rounds, optional
- ¼ cup olive oil
- 2 tbsp aged balsamic vinegar
- 1 tsp kosher salt
- Plenty of freshly ground pepper
- 1 454-bag bucatini
- Grated Parmesan cheese
Instructions
- 1
Preheat the oven to 400˚F. Slice the top of a head of garlic and place it on a large piece of heavy-duty foil. Drizzle with olive oil and wrap it up. Place it on a small tray or in an oven-proof dish (it might leak).
- 2
In a 9x13-inch (or similar size) baking dish, add the tomatoes, red onion slices and chili pepper, if using. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Shake the dish around to toss.
- 3
Place both the garlic and the tomato dish in the oven and cook for 35 minutes, tossing the tomatoes a few times.
- 4
In the meantime, bring a large pot of water to boil, adding a generous tablespoon of salt to the water. Cook the bucatini until al dente. BEFORE draining save 2 cups of pasta water.
- 5
When the tomatoes, onions and garlic are good and soft, remove them from the oven (you can test the garlic by giving it a squeeze with tongs or your fingers covered in oven mitts).
- 6
Carefully unwrap the garlic and, using a fork, pull the cooked cloves out from their skins and add them to the pan with the tomato and onions. Mash everything together.
- 7
You can do this next step right in the roasting dish, but I like to use a large fry pan: Place the mashed tomato mixture plus ½ cup or so of pasta water in a large fry pan over medium heat (just to keep everything hot), and mix together. Add the pasta and more pasta water, and toss while heating everything together.
- 8
Add more pasta water as necessary (you are looking for a creamy consistency) and when ready to serve sprinkle with a good amount of Parmesan cheese.
- 9
Serve hot. Serves 6.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Too Easy Mushy Tomato and Garlic Bucatini?
This Too Easy Mushy Tomato and Garlic Bucatini recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this too easy mushy tomato and garlic bucatini?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.