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.
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
-
Preheat oven to 250 degrees F. Line a baking sheet with parchment or aluminum foil.
-
Spread the halved tomatoes and garlic cloves in a single layer on the baking sheet.
-
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.
-
About 30 minutes before removing the tomatoes from the oven, fill a large pot with generously-salted water and bring it to a boil.
-
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.
-
Serve immediately, garnished with freshly-grated Parmesan and toasted pine nuts.
Nutrition
- Calories:Â 791.18kcal
- Fat:Â 30.05g
- Saturated Fat:Â 8.24g
- Monounsaturated Fat:Â 11.14g
- Polyunsaturated Fat:Â 7.51g
- Carbohydrates:Â 99.18g
- Fiber:Â 6.71g
- Sugar:Â 8.68g
- Protein:Â 32.91g
- Cholesterol:Â 25.28mg
- Sodium:Â 855.08mg
- Calcium:Â 517.70mg
- Potassium:Â 870.53mg
- Iron:Â 3.63mg
- Vitamin A: 166.46µg
- Vitamin C:Â 29.09mg
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