Slow Roasted Tomato Pasta
Indulge in this Slow Roasted Tomato Pasta! Serve this pasta recipe with salad for guests at your next gathering.
Ingredients
- 8 Roma tomatoes, sliced
- 1/4 cup plus 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 fresh thyme sprigs
- 1 lb. pasta
- 4 cloves garlic, minced
- 1 Tbsp. anchovy paste
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest
- 4 Tbsp. capers
- 1/4 cup fresh basil
- 1/4 tsp. red pepper flakes
- Parmesan cheese for garnish
Instructions
- Preheat oven to 200º.
- Drizzle tomatoes in 1 tablespoon olive oil, salt and pepper. Roast tomatoes for 2 hours. Add thyme near end.
- Cook pasta according to package directions, reserving some of the pasta water. In a large skillet, heat remaining olive oil. Add garlic and anchovy paste. Heat until fragrant, about 30 seconds. Add pasta and toss, adding some pasta water as needed. Season with salt and pepper.
- Remove from heat, add lemon juice, lemon zest, capers, basil and red pepper flakes. Add in tomatoes. Serve with cheese.
