Pasta with Slow-Roasted Tomatoes, Garlic & Parmesan
Total Time
2 hours and 5 minutes
Prep Time
5 minutes
Cook Time
2 hours
Rating
0 out of 5 stars
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Ingredients
4 servings
- 3-4 cups cherry or grape tomatoes, each sliced in half lengthwise (I like a combination of red and yellow tomatoes)
- 1 head garlic, separated into (unpeeled) individual cloves
- 2 Tbsp. olive oil
- salt and freshly-cracked black pepper
- 1 lb. (16 oz.) dried pasta
- 1 cup loosely-packed fresh basil, thinly sliced or chopped
- 1 cup freshly-grated Parmesan cheese
- 1/2 cup toasted pine nuts
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Preparation
Step 1
Preheat oven to 250 degrees F. Line a baking sheet with parchment or aluminum foil.
Step 2
Spread the halved tomatoes and (unpeeled) 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 2 1/2 to 3 hours, or until the tomatoes have shriveled but are still slightly juicy. Remove and set aside.
Step 3
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.
Step 4
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