Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3
Julianna Grimes
Recipe by Cooking Light April 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
4 hrs 32 mins
Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225°.

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

  • 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.

  • 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.

Nutrition Facts

389 calories; fat 14.3g; saturated fat 4g; mono fat 7.8g; poly fat 1.3g; protein 15.2g; carbohydrates 52g; fiber 4.4g; cholesterol 12.5mg; iron 2.7mg; sodium 631mg; calcium 196mg.
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