2 – 3 cups cherry tomatoes, yellow and red, left whole

1/4 cup pitted Kalamata olives, sliced in half lengthwise

olive oil, to finish

kosher salt, as desired

2, 12-ounce boxes Bucatini pasta noodles – See kitchen note

Method:

Tomatoes:

1.   Preheat oven to 425ºF.

2.   Line a baking sheet with parchment paper. On the baking sheet, toss together tomatoes, olive oil and a pinch of salt. Spread in a single layer and place in preheated 425ºF oven. Allow to roast 10 minutes before adding the olives. Return to oven and continue to roast until tomatoes are blistered and juicy, approximately 5 additional minutes.

3.   Remove from oven and set to the side.

Pasta:

4.   In a large pot of boiling heavily salted water, add Bucatini noodles and cook according to package directions, approximately 8 – 10 minutes. Reserve 1 cup of pasta cooking water and strain noodles through a strainer.

5.   Return pasta to the pot and add half the tomato mixture. Toss to combine and adjust seasoning to taste with additional salt, if needed, and olive oil if desired.

Serve:

6.   Transfer pasta to warm serving bowls or plates and top each with the remaining roasted tomatoes and thinly slice basil to garnish.

Kitchen Note: Bucatini can be found in the pasta section at most grocery stores.