Slow-Roasted Tomato Pasta

Slow-Roasted Tomato PastaRecipe
Photo: John Autry; Styling: Cindy Barr


6 servings (serving size: 1 cup)
Total time: 4 Hours, 32 Minutes

Recipe from

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Recipe Time

Total: 4 Hours, 32 Minutes

Nutritional 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


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


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.