Slow-Roasted Tomato Pasta

Photo: John Autry; Styling: Cindy Barr

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Recipe Time

Total: 4 Hours, 32 Minutes

Nutritional Information

Amount per serving
  • 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


  • 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. 1. Preheat oven to 225°.
  2. 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. 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. 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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