Simple ingredients combine to make an absolutely delicious slow-roasted tomato pasta!
- 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
- Preheat oven to 250 degrees F. Line a baking sheet with parchment or aluminum foil.
- 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.
- 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.
Feel free to add in any extra veggies during the slow-roasting process, such as onions, zucchini, squash, mushrooms, red peppers, etc.