Total Time
4 Hours 32 Mins
Yield
6 servings (serving size: 1 cup)
Photo: John Autry; Styling: Cindy Barr

How to Make It

Step 1

Preheat oven to 225°.

Step 2

Place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons oil, 3/4 teaspoon salt, and black pepper. Bake for 4 hours.

Step 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.

Step 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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