Fresh basil pesto is tossed with salty olives and sweet roasted cherry tomatoes, bringing a ton of flavor to the dish.
Bucatini is a pasta that’s best described as “hollow spaghetti”. It holds sauce extra well, especially a “sticker” sauce like pesto.
This makes a GREAT next-day lunch, and reheats well- it also freezes well if you want to double it and save some for another day.
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Homemade Pesto Bucatini, Black Olive, and and Roasted Cherry Tomatoes
Ingredients
- 2 cups loosely packed basil leaves
- ⅓ cup grated parmesan cheese
- 1 clove garlic peeled
- ½ cup olive oil plus more if needed
- 16 ounces bucatini pasta
- 1 cup pitted black or green olives
- 12 ounces cherry tomatoes
Instructions
Prep Ahead:
- Preheat oven and roast cherry tomatoes.
- Cook pasta according to instructions and transfer to a large resealable bag or container.
- Blend the pesto according to instructions and toss with the cooked pasta.
- Remove the pits, if needed, from the olives and then chop.
- Add chopped olives and roasted cherry tomatoes to the container with the pasta and pesto.
- These items should last for up to 5 days in the fridge, and 2 months in the freezer.
Prepare From Prepped:
- If frozen, thaw in the fridge overnight.
- Reheat pasta in the microwave or in a pan over low heat, stirring often to prevent sticking to the bottom of the pan.
Make From Fresh:
- Preheat oven to 400*F.
- Bring a pot of salted water to a boil and add the bucatini. Cook until al dente, drain, and set aside.
- Spread the cherry tomatoes on a sheet pan and toss with a drizzle of olive oil and a big pinch of salt and a shower of freshly cracked pepper, to taste.
- Place in the oven and roast 5-8 minutes, until wilted and beginning to brown.
- Add the basil, parmesan cheese, and garlic to a blender or food processor.
- Turn on “puree” and add the olive oil in a slow stream, pausing the blender occasionally to scrape down the sides and mix.
- Blend the pesto until smooth, adding more olive oil slowly until it is creamy and combined.
- Once the cherry tomatoes have roasted, add to the pot of drained bucatini.
- Add the pesto to the pasta and toss until everything is combined.
- Add the roasted cherry tomatoes and gently stir to mix.
- Serve warm.
Notes
Spaghetti Pie
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