Slow Roasted Tomato Pasta is a celebration of deep, rich flavors and velvety textures that come together effortlessly. The tomatoes, roasted low and slow for hours, caramelize into a sweet, tangy perfection that clings to every strand of pasta. Each bite is a harmonious blend of silky sauce, tender noodles, and a hint of aromatic herbs, creating a dish that feels indulgent yet comforting. Perfect for a cozy evening, this recipe rewards patience with a depth of flavor that’s worth every minute.
With just a few simple ingredients, this dish transforms into a restaurant-worthy meal that’s as satisfying to make as it is to eat. The slow roasting process infuses the tomatoes with an intense, concentrated taste, while the pasta soaks up every bit of that luscious sauce. Whether you’re cooking for one or sharing with loved ones, this recipe promises a warm, flavorful experience that will leave everyone craving seconds. It’s a reminder that the best things in life—and in the kitchen—take time.
Ingredients for Slow Roasted Tomato Pasta
- For the roasted tomatoes:
- 8-10 roma tomatoes (or 2-3 cups cherry tomatoes)
- Drizzle of olive oil
- Salt & pepper, to taste
- Fresh thyme sprigs
- For the pasta:
- 1 lb pasta (use brown rice pasta for gluten-free option)
- 4 cloves garlic, chopped
- 1/4 cup olive oil (or enough to coat the pan)
- 1 tablespoon anchovy paste (omit if vegetarian; add extra salt as needed)
- Fresh lemon juice & zest (to taste)
- 2-3 tablespoons capers
- 1/4 cup toasted pine nuts
- Handful of fresh basil leaves
- Pinches of red pepper flakes (optional)
- Salt & pepper, to taste
- Grated pecorino or parmesan cheese (optional)
Step-by-Step Instructions
- Roast the tomatoes: Preheat oven to 200°F (93°C). Slice tomatoes in half and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and scatter fresh thyme sprigs. Roast cherry tomatoes for 2-4 hours or roma tomatoes for 6-8 hours, until softened and slightly caramelized. Add thyme leaves near the end to prevent burning.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until slightly underdone (about 1 minute less than al dente). Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the sauce: In a large skillet, heat olive oil over medium heat until barely simmering. Add chopped garlic and anchovy paste (if using). Cook for 30 seconds until fragrant.
- Combine pasta and sauce: Add the cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed to create a silky sauce. Season with salt and pepper, and cook for 2 minutes until pasta is perfectly al dente.
- Finish the dish: Remove from heat. Stir in lemon juice, zest, capers, toasted pine nuts, red pepper flakes, and fresh basil. Gently fold in the roasted tomatoes. Taste and adjust seasoning with more olive oil, salt, pepper, or grated cheese as desired.
- Serve: Plate the pasta, garnish with extra basil and cheese if desired, and enjoy!
Perfect Pairings: Serving Suggestions
This Slow Roasted Tomato Pasta shines as a standalone dish, but it pairs beautifully with a crisp green salad or a side of garlic bread. For a heartier meal, add grilled chicken or shrimp. A glass of chilled white wine or sparkling water with lemon complements the flavors perfectly.
Make It Your Own: Recipe Variations
Swap out the pine nuts for walnuts or almonds, or skip the nuts altogether if you prefer. For a vegetarian version, omit the anchovy paste and add a pinch of extra salt or a splash of soy sauce for umami. You can also use sun-dried tomatoes for a quicker alternative to roasting.
Save Time: Quick Tips
Roast the tomatoes ahead of time and store them in the fridge for up to 3 days. Use pre-minced garlic or a garlic press to save chopping time. If you’re in a rush, roast cherry tomatoes for 1-2 hours instead of the longer roasting time for roma tomatoes.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of olive oil or pasta water to revive the sauce. Avoid microwaving, as it can make the pasta dry.
Essential Tools: Equipment Guidance
A large, heavy-bottomed skillet is key for tossing the pasta and creating a silky sauce. Use a rimmed baking sheet for roasting the tomatoes to catch any juices. A microplane zester makes quick work of adding lemon zest for a bright finish.
Slow Roasted Tomato Pasta
Ingredients
Make ahead – Roast the tomatoes
- 8-10 roma tomatoes (or a few cups of cherry tomatoes)
- drizzle of olive oil
- salt & pepper
- fresh thyme sprigs
for the pasta
- 1 lb pasta (use brown rice pasta if gluten free)
- 4 cloves garlic, chopped
- 1/4 cup olive oil a good amount
- 1 tablespoon anchovy paste omit if vegetarian, add extra salt as needed
- fresh lemon juice & zest
- a few tablespoons capers
- toasted pine nuts
- tons of fresh basil
- pinches of red pepper flakes
- salt & pepper, to taste
- pecorino or parmesan cheese, optional
Instructions
- Slice tomatoes in half, drizzle with olive oil, salt & pepper.
- Roast the tomatoes in approx a 200 degree oven.
- Add fresh thyme leaves near the very end. (so they don’t burn).
- Roasting time will vary depending on the size of your tomatoes. I generally roast cherry tomatoes for 2-4 hours, and roma tomatoes (pictured), for 6-8. (See notes)
- Cook your pasta in salty water until a little less cooked than al dente, reserving some of the pasta water.
- In a large skillet, heat enough olive oil so it coats the bottom of the pan.
- When the oil is just barely simmering, and add the garlic and anchovy paste.
- Heat until fragrant (about 30 seconds).
- Add the pasta and toss, adding some pasta water as needed.
- Add a few pinches of salt & pepper and continue to cook the pasta in the skillet until the pasta is perfectly al dente. (about 2 minutes more).
- Remove from heat, add a few big squeezes of lemon, some zest, and stir in capers, pine nuts, red pepper flakes, fresh basil, salt, pepper and the tomatoes.
- Taste and adjust seasonings.
- Add more olive oil, salt, pepper, and grated parmesan cheese, to taste.