Dermott’s Bucatini

I think it works best with something substantial like bucatini.

The directions:

Italian egg (plum) tomatoes; enough to allow at least three sections
per person
At least 1/2 cup EVOO
Chopped dried red chillies
Chopped fresh sage
and/or Chopped fresh rosemary needles
and/or Chopped (or dried) oregano
Thinly-sliced garlic
Ample handfuls of baby rocket (or baby spinach)
Salt and freshly-ground black pepper

Heat the oven to 170C. Add half a cup of EVOO to a baking dish. The
oil will form the basis of the sauce, so there needs to be ample.
Quarter (or smaller, depending on the thickness) the tomatoes. Remove
any white core sections at the stem end of the pieces.

Add the tomatoes to the dish with the garlic, chillies and chosen
herbs. Stir together to coat the tomatoes and season well. Regardless
of salt political correctness, the dish needs plenty of salt and,
because of the tomatoes, will taste quite flat without it.

Roast the tomatoes in the oven until they are soft and just starting
to lose their shape, but well short of collapsing. Turn and stir a
couple of times during roasting but guarding against mashing the
tomatoes. The process shouldn’t need more than 7 or 8 minutes. The
only key is to avoid overloading the dish with tomatoes. Too many,
and they will steam rather than roast.

Remove from the oven.

The dish can be prepared to this stage ahead of time.

While the pasta is cooking, add liberal handfuls of baby rocket (or
baby spinach, but rocket is tastier) to the tomatoes in the dish,
stir to coat the leaves, and return the pan to the oven. You will
need a lot of leaves because they can shrink to almost nothing. I use
a 125g packet for two or three people. Leave the dish in the oven
only until the leaves are coated and have wilted.

Drain the cooked pasta, tip it into the dish with the tomatoes and
leaves. Stir well to coat the pasta with the now seasoned oil.

Plate the pasta making sure everyone gets enough tomato pieces and
wilted leaves. Drizzle enough seasoned oil over each portion to make
sure there’s enough left in the bottom of the plate to be mopped up
with fresh crusty bread.

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