Slow Roasted Tomato Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 30 mins
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Servings
4
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Calories
576 kcal
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Course
Main Course
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Cuisine
Italian
Slow Roasted Tomato Pasta
Description
In this Slow Roasted Tomato Pasta, tomatoes are cut and slow-roasted at a low temperature (250°F) for 2 to 3 hours with olive oil and salt, which intensifies their natural sweetness and softens their texture. These roasted tomatoes form the base of a sauce to be combined with thinly sliced garlic, red chili peppers or flakes, and anchovies sautéed gently in olive oil. Tomato paste is added to deepen the tomato flavor.
The sauce is combined with angel hair pasta cooked al dente, then finished with fresh parsley for brightness. The thin pasta holds the light, aromatic sauce well. The anchovies provide a subtle savory depth without overwhelming the dish, while the chili peppers add a mild heat. The preparation emphasizes layering flavor and coaxing natural tomato complexity through slow roasting.
Served with an extra drizzle of olive oil, this pasta works well for a flavorful yet light meal where the tomato paste, roasted tomatoes, and anchovies meld harmoniously. Optional grated cheese can be added for more richness. The long roasting time is key to concentrate the tomatoes' taste and texture.
Ingredients
- 1 1/2 - 2 pounds tomato 700-900g
- extra virgin olive oil
- salt
- 2 red chili peppers thinly sliced; can substitute red pepper flakes to taste; optional
- 1 head garlic (peeled and thinly sliced)
- 5 anchovies
- 2 tablespoons tomato paste
- 1/3 cup parsley
- 12 ounces angel hair pasta (340g, can substitute spaghetti or any long, thin pasta)
Instructions
- Preheat your oven to 250 degrees F. Slice tomatoes in quarters. You can cut them smaller if you have larger tomatoes, or leave them whole if using cherry or grape tomatoes. Place on a sheet pan, and drizzle with olive oil and sea salt. Roast in the oven for 2-3 hours.
- Bring a large pot of salted water to a boil for the pasta. Cook pasta just until al dente, according to package instructions.
- While the pasta is cooking, heat 3 tablespoons extra virgin olive oil over medium heat, and add the chilies, garlic, and anchovies. Cook for 3 minutes. Add the tomato paste and roasted tomatoes and cook for 1 minute. Season with salt to taste.
- Add the pasta directly from the boiling water to the pan of tomatoes along with the parsley leaves. Toss the pasta until it’s well-coated in the thin sauce, adding some of the pasta cooking water if you need to loosen it up.
- Serve with an extra drizzle of extra virgin olive oil. You can also serve with grated cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 85g | 28% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 681mg | 28% |
| Potassium | 1359mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 4064IU | 81% |
| Vitamin C | 97mg | 108% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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