Slow-Roasted Tomato Pasta

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Nutritional Info
  • 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

View full nutritional breakdown of Slow-Roasted Tomato Pasta calories by ingredient
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From Cooking Light Magazine From Cooking Light Magazine
Number of Servings: 6


    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


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 each

Serving Size: 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user JPWINNE.

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