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Slow-Roasted Tomato Pasta

Photo: John Autry; Styling: Cindy Barr
Total time 4 hrs, 32 mins
Yield 6 servings (serving size: 1 cup)

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

Nutrition Information

  • calories 389
  • fat 14.3 g
  • satfat 4 g
  • monofat 7.8 g
  • polyfat 1.3 g
  • protein 15.2 g
  • carbohydrate 52 g
  • fiber 4.4 g
  • cholesterol 12.5 mg
  • iron 2.7 mg
  • sodium 631 mg
  • calcium 196 mg

How to Make It

  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.