BLT Bucatini

Roasted cherry tomatoes with Pecorini.

BLT Bucatini

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Total Time: 40 minutes
Servings: 6


  • tablespoon  extra virgin olive oil
  • ounces  pancetta – cut into 1/2″ pieces
  • *1 1/2 pounds  cherry tomatoes – slow roasted, then coarsely chopped
  • 1  pound  dried Bucatini
  • ounces  arugula – stems removed, coarsely chopped
  • 1/2  cup  Pecorino – freshly shredded


  • Bring a large pot of water to a rolling boil and salt generously.
  • WHILE the water is heating, warm the olive oil in a saute pan placed over medium heat. Add pancetta and saute, stirring frequently for 8-10 minutes OR until pancetta begins to render its fat and turn somewhat crispy. Stir in the tomatoes and cook. Stirring occasionally for about 5 minutes OR until they are heated through. Turn off heat, cover and keep sauce warm.
  • Add pasta to boiling water, stir to separate the noodles. Cook according to package directions until al dente. Drain the pasta in a colander set in the sink, reserve about 1 cup of the cooking water.
  • Transfer pasta to frying pan and gently toss the pasta and sauce to combine. Add a splash or two of the cooking water if necessary to loosen the sauce. Add arugula by the handful and continue to toss for a minute or two until the greens are slightly wilted.
    Transfer the dressed pasta to shallow serving bowls and sprinkle with pecorino cheese.
  • Serve immediately.
  • Note:
    To make slow roasted cherry tomatoes: heat the oven to 275 degrees. Cut the tomatoes in 1/2 and arrange them in a single layer on a rimmed baking sheet. Drizzle 1/4 cup of extra virgin olive oil over tomatoes. Scatter 2 thinly slices cloves of garlic over. Season with salt/pepper. Roast for 2-3 hours OR until tomatoes have collapsed and shriveled but are still moist. Let cool and use immediately OR store in a tightly lidded container in the refrigerator for up to 1 week.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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