Slow Roasted Tomato Pasta

Calories: 389 Fat: 14.3g Saturated fat: 4g Monounsaturated fat: 7.8g Polyunsaturated fat: 1.3g Protein: 15.2g Carbohydrate: 52g Fiber: 4.4g Cholesterol: 12.5mg Iron: 2.7mg Sodium: 631mg Calcium: 196mg
Slow Roasted Tomato Pasta
Slow Roasted Tomato Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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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