Slow Roasted Tomato and Garlic Pasta
Serves 4
1.5 lbs cherry tomatoes, halved
5 garlic cloves, in skin
½ cup extra virgin olive oil
1 teaspoon kosher salt, plus more for pasta water
1 lb. pasta of choice (I use Jovial brown rice pasta)
¼ cup fresh basil, chopped, for garnish
Fresh parmesan, grated, for serving
Preheat oven to 225F.
On a large sheet pan, toss together the halved tomatoes with ¼ cup olive oil, the 1 teaspoon salt, and garlic cloves in their skin.
Roast for 3 hours, untouched. When finished they should be shriveled, intensely flavored and sweet.
Once out of the oven, discard the garlic skin and smash the garlic a bit.
In a large bowl, stir the tomatoes and garlic with the remaining ¼ cup of olive oil.
Top with hot, cooked pasta and ½ cup reserved pasta water.
Serve with grated parmesan and basil, if desired.