Slow-Roasted Tomato Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 pounds plum tomatoes, cored and halved lengthwise |
1/4 cup extra-virgin olive oil, divided |
2 1/4 teaspoons kosher salt, divided |
1/4 teaspoon black pepper |
6 whole peeled garlic cloves |
1/4 teaspoon crushed red pepper |
12 ounces uncooked fettuccine |
3/4 cup (3 ounces) shaved fresh parmigiano-reggiano cheese |
3 tablespoons torn fresh basil |
Directions:
1. Preheat oven to 225°.
2. Place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons oil, 3/4 teaspoon salt, and black pepper. Bake for 4 hours.
3. Heat a large skillet over low heat. Add 2 tablespoons 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 1/2 teaspoons salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 cup cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking 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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