Name: Slow Roasted Tomato Basil Pasta
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 8 ounces Rigatoni Pasta; 16 ounces Cherry Tomatoes; 0.25 cup Olive Oil; 0.5 Lemon; 3 teaspoons Garlic; 0.25 cup Fresh Basil; 0.25 cup Parmesan Cheese; 0.25 tsp All Purpose Seasoning Blend

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Slow Roasted Tomato Basil Pasta

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Ingredients

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Instructions

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Instructions

Preheat the oven to 300 degrees.

Add the tomatoes, oil, lemon juice, garlic and seasoning to a 9×9 baking dish. Stir to combine the ingredients well.

Bake for 1 ½ hours.

When the tomatoes get close to being done, cook the pasta to your liking, and drain it well.

Stir the pasta into the tomato mixture to coat well.

Sprinkle with the Parmesan cheese and chopped basil before serving.

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Tips & Tricks (5)

Low and Slow Roasting Temperature 🍅
Roast tomatoes at 275-300°F for 45-60 minutes to concentrate their natural sugars and develop deep, caramelized flavors without burning the delicate skins.
Reserve Pasta Water for Silky Sauce 💧
Save 1-2 cups of starchy pasta water before draining, then use it to thin and emulsify the roasted tomato sauce with olive oil for a luxuriously coating consistency.
Fresh Basil Layering Technique 🌿
Add half the basil during roasting for depth and half freshly torn just before serving to maintain bright, peppery notes that make the dish sing.
Maximize Umami with Quality Parmesan 🧀
Use freshly grated Parmigiano-Reggiano aged at least 24 months and add it off-heat to prevent clumping, while the residual warmth melts it into creamy, salty richness.
Lemon Zest Over Juice Integration 🍋
Finish with lemon zest scattered on top rather than mixing juice into the sauce, as the oils provide bright acidity and aromatic pop without making the dish acidic.