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–+ servings
Slow Roasted Tomato Pasta
Amy

Slow Roasted Tomato Pasta

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.
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Servings: 5
Cuisine: Italian cuisine
Ingredients Method

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

Method
 

  1. Slice tomatoes in half, drizzle with olive oil, salt & pepper.
  2. Roast the tomatoes in approx a 200 degree oven.
  3. Add fresh thyme leaves near the very end. (so they don't burn).
  4. 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)
  5. Cook your pasta in salty water until a little less cooked than al dente, reserving some of the pasta water.
  6. In a large skillet, heat enough olive oil so it coats the bottom of the pan.
  7. When the oil is just barely simmering, and add the garlic and anchovy paste.
  8. Heat until fragrant (about 30 seconds).
  9. Add the pasta and toss, adding some pasta water as needed.
  10. 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).
  11. 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.
  12. Taste and adjust seasonings.
  13. Add more olive oil, salt, pepper, and grated parmesan cheese, to taste.
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