loveandlemons
slow roasted tomato pasta
Your eyes aren’t tricking you, these are not zucchini noodles. As much as I love non-noodle noodles, some nights just…
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Slice tomatoes in half, drizzle with olive oil, salt & pepper. Roast the tomatoes in approx a 200 degree oven. Add fresh thyme leaves near the very end. (so they don't burn). Roasting time will vary depending on the size of your tomatoes. I generally roast cherry tomatoes for ⏱️ 2-4 hours, and roma tomatoes (pictured), for 6-8. (See notes)
salt & peppersalt & pepper, to taste
2
Cook your pasta in salty water until a little less cooked than al dente, reserving some of the pasta water.
pasta (use brown rice pasta if gluten free)1lb
3
In a large skillet, heat enough olive oil so it coats the bottom of the pan. When the oil is just barely simmering, and add the garlic and anchovy paste. Heat until fragrant (about ⏱️ 30 seconds). Add the pasta and toss, adding some pasta water as needed. Add a few pinches of salt & pepper and continue to cook the pasta in the skillet until the pasta is perfectly al dente. (about ⏱️ 2 minutes more).
garlic, chopped4 clovesanchovy paste (omit if vegetarian, add extra salt as needed)1 tablespoonpasta (use brown rice pasta if gluten free)1lbsalt & peppersalt & pepper, to taste
4
Remove from heat, add a few big squeezes of lemon, some zest, and stir in capers, pine nuts, red pepper flakes, fresh basil, salt, pepper and the tomatoes. Taste and adjust seasonings.
5
Add more olive oil, salt, pepper, and grated parmesan cheese, to taste.
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