Bucatini and Parmesan Roasted Tomatoes

Ingredients

• 22-25 cherry tomatoes sliced in half
• 3 tablespoons olive oil (divided)
• 1/4 teaspoon salt
• 1/2 - 1 teaspoon oregano
• pinch or two hot pepper flakes if desired
• 1/4 cup Parmesan Cheese
• 3 cups cooked long pasta (spaghetti / bucatini etc)
• TOPPING
• Parmesan cheese
• leaves chopped fresh basil

Steps

1. 1

   Pre-heat oven to 375° (190° celsius), lightly grease a medium-sized baking dish, cookie sheet or an oven safe pan.

2. 2

   Line the sliced cherry tomatoes (sliced side up) in baking dish, sprinkle with salt, oregano and hot pepper flakes, drizzle with 1 1/2 tablespoons olive oil and sprinkle with Parmesan cheese, bake in hot oven for approximately 20-40 minutes (depending how dried you desire the tomatoes).

3. 3

   Cook long pasta al dente in salted boiling water, drain.

4. 4

   In large pan (or leave in the oven safe pan) add 1 1/2 tablespoons olive oil and oven dried tomatoes (you can also add an extra 1-2 tablespoons of parmesan cheese if desired), saute on medium/high heat for approximately 1-2 minutes, add pasta and 1/2 ladle pasta water and continuously gently toss on medium high heat for 1 minute, serve immediately with extra Parmesan cheese and freshly chopped basil. Enjoy!