Pasta with Slow-Roasted Tomatoes Recipe

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Luke Black Modified: March 22, 2022
Pasta with Slow-Roasted Tomatoes Recipe

How To Make Pasta with Slow-Roasted Tomatoes

The refined fresh taste of slow-roasted tomatoes works well in making this pasta recipe flavorful. Enjoy it to appreciate the dimensions of flavor.

Preparation: 5 minutes
Cooking: 2 hours
Total: 2 hours 5 minutes

Serves:

Ingredients

  • 4cupscherry tomatoes
  • 1headgarlic,separated into unpeeled, individual cloves
  • 2tbspolive oil
  • salt and freshly-cracked black pepper
  • 1lb.dried pasta
  • 1cuploosely-packed fresh basil
  • 1cupParmesan cheese,freshly-grated
  • ½cuppine nuts,toasted

Instructions

  1. Preheat oven to 250 degrees F. Line a baking sheet with parchment or aluminum foil.

  2. Spread the halved tomatoes and garlic cloves in a single layer on the baking sheet.

  3. Lightly drizzle with olive oil, then season with generous pinches of salt and freshly-cracked black pepper. Bake for 2½ to 3 hours, or until the tomatoes have shriveled but are still slightly juicy. Remove and set aside.

  4. About 30 minutes before removing the tomatoes from the oven, fill a large pot with generously-salted water and bring it to a boil.

  5. Add a tablespoon of salt to the water, then add the pasta and cook it al dente according to package instructions. Drain the cooked pasta, then toss with the slow-roasted tomatoes and fresh basil.

  6. Serve immediately, garnished with freshly-grated Parmesan and toasted pine nuts.

Nutrition

  • Calories: 791.18kcal
  • Fat: 30.05g
  • Saturated Fat: 8.24g
  • Monounsaturated Fat: 11.14g
  • Polyunsaturated Fat: 7.51g
  • Carbohydrates: 99.18g
  • Fiber: 6.71g
  • Sugar: 8.68g
  • Protein: 32.91g
  • Cholesterol: 25.28mg
  • Sodium: 855.08mg
  • Calcium: 517.70mg
  • Potassium: 870.53mg
  • Iron: 3.63mg
  • Vitamin A: 166.46µg
  • Vitamin C: 29.09mg
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