- 6
- 10 mins
- 14 mins
Ingredients
- 3 # plum tomatoes, cored and halved lengthwise
- 1/4 c. extra-virgin olive oil, divided
- 2 1/4 tsp kosher salt, divided
- 1/4 tsp black pepper
- 6 whole peeled garlic cloves
- 1/4 tsp crushed red pepper
- 12 oz. uncooked fettuccine
- 3/4 c. (3oz) shaved fresh Parmigiano-Reggiano cheese
- 3 tbsp torn fresh basil
Preparation
Step 1
Preheat overn to 225 degrees
Place tomatoes on a jelly-roll pan; sprinkle with 2 tbsp oil, 1/4 tsp salt, and black pepper. Bake for 4 hours.
Heat a large skillet over low heat. Add 2 tbsp oil and garlic, cook 10 minutes, stirring occasionally, Remove, garlic, and chop. Combine garlic, tomatoes, and red pepper in pan.
Cook pasta in boiling water with 1 1/2 tsp salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 c. cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking liquid. Bring to a boil. Cook 3 mintues. Add pasta; cook for 1 minute, tossing to combine. Remove form ehat; sprinklewith cheese and basil.
cal 389
fat 14.3g
prot; 15.2g
carb 52g
fiber 4.4mg
chol 12.5mg
iron 27 mg
sod 631 mg
calc 196mg