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.
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.
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