Slow-Roasted Tomato Pasta

This is one of our favorites (oh, Cooking Light, we love you!).  I roasted the tomatoes on a Sunday and then put them in a container to use later in the week.  Once that step is out of the way, this dish takes about 20 minutes.

  • 3 pounds Roma (or plum) tomatoes, cored and quartered
  • Extra-virgin olive oil
  • 2 ¼ teaspoons sea salt, divided
  • ¼ tsp. black pepper
  • 6 whole peeled garlic cloves
  • ¼ tsp. crushed red pepper
  • 12 oz uncooked fettuccine
  • ¾ cup (3 oz) shaved fresh Parmigiano-Reggiano cheese
  • 3 tbsp. fresh torn basil

1.       Preheat oven to 225.

2.       Place tomatoes on a baking pan.  Drizzle oil over tomatoes.  Sprinkle with ¾ tsp. salt and black pepper.  Bake 4 hours.

3.       Heat a large skillet over low heat.  Add 2 tablespoons olive oil and garlic; cook 10 minutes, stirring occasionally.  Remove garlic and chop.  Combine garlic, tomatoes, and red pepper in pan.

4.       Cook pasta in boiling water with 1 ½ teaspoons salt for 8 minutes or until al dente.  Drain pasta, reserving ¾ cup cooking liquid.  Increase heat to medium-high under tomato mixture, and stir in reserved liquid.  Bring to a boil.  Cook 3 minutes.  Add pasta; cook for 1 minute, tossing to combine.  Remove from heat; sprinkle with cheese and basil.

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