Vegetarian

Slow-Roasted Tomato Pasta is for Dinner.

Slow-Roasted Tomato Pasta takes 10 minutes to prepare.

Slow-Roasted Tomato Pasta takes 272 minutes to cook.

Slow-Roasted Tomato Pasta makes 6 servings.

The ingredients for Slow-Roasted Tomato Pasta are:

3 lbs plum tomatoes, cored and halved lenghtwise
1/4 cup extra-virgin olive oil, divided
2 1/4 teaspoons kosher salt, divided
1/4 teaspoon black pepper
6 whole peeled garlic cloves
1/4 teaspoon crushed red pepper
12 oz. uncooked pasta
3/4 cup shaved fresh parmasean (or reggiano mix)
3 tablespoons torn fresh basil

Here is how you make Slow-Roasted Tomato Pasta:

Preheat over to 225. Place tomatoes on jelly-roll pan; sprinkle with 2 Tbs oil, 3/4 tsp salt and black pepper. Bake for 4 hours.Heat large skillet over low heat. Add 2 Tbs oil and garlic; cook 10 minutes, stirring occasionally. Remover garlic, and chopl. Combine garlic, tomatoes, and red pepper in pan.Cook pasts in boiling water with 1 1/2 tsp salt one minute less than directions indicate. Drain pasta, resevering 3/4 cup cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking liquid. Bring to a boil. Cook 3 mintues. Add pasta; cook for 1 minutes, tossing to combine. Remove from heat; sprinkle with cheese and basil.6 servings; 1 cup eachServing Size: 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user JPWINNE.

The nutritional information for Slow-Roasted Tomato Pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 403.7

• Total Fat: 16.9 g
• Cholesterol: 38.8 mg
• Sodium: 1,271.4 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 2.1 g
• Protein: 17.0 g

Slow-Roasted Tomato Pasta is Italian cuisine.

The dietary needs meet for Slow-Roasted Tomato Pasta is Vegetarian