Description
Creamy Tuscan Slow Roasted Tomato Pasta is a comforting dish that captures the sun-drenched flavors of Tuscany. It features slow roasted tomatoes, garlic, and herbs, creating a rich and satisfying meal that’s perfect for busy weekdays or relaxed weekends.
Ingredients
2.5 pounds Roma tomatoes, halved lengthwise
1 whole head of garlic, cloves separated and peeled
1/4 cup Olive oil, plus extra for drizzling
1 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/4 teaspoon Red pepper flakes, optional
Salt to taste
Black pepper to taste
1/2 cup Vegetable broth
1/2 cup Heavy cream
1/2 cup Grated Parmesan cheese, plus more for serving
1 pound Pasta of your choice (penne, rigatoni, or fettuccine)
1/4 cup Fresh basil leaves, chopped, for garnish
Instructions
- Preheat the oven to 300°F (150°C). Arrange halved tomatoes cut-side up on a baking sheet. Scatter garlic cloves and drizzle with olive oil. Sprinkle with oregano, basil, red pepper flakes, salt, and pepper
- Roast in the oven for 1.5 to 2 hours until tomatoes are caramelized and garlic is golden brow
- Transfer roasted tomatoes and garlic with pan juices to a blender. Add vegetable broth and blend until smooth
- Cook pasta according to package directions in salted water. Reserve 1 cup of pasta water before draining
- In a skillet, combine blended sauce, heavy cream, and half the Parmesan. Simmer gently, seasoning to taste
- Add drained pasta to the sauce, tossing to coat. Adjust sauce consistency with reserved pasta water if necessary
- Serve garnished with fresh basil and additional Parmesa
Notes
Use ripe tomatoes for best flavor.
Don't rush the roasting process for maximum sweetness.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 10g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 65mg