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Slow Roasted Tomato Basil Pasta
Slow Roasted Tomato Basil Pasta
Slow Roasted Tomato Basil Pasta
Slow Roasted Tomato Basil Pasta
Slow Roasted Tomato Basil Pasta
Slow Roasted Tomato Basil Pasta
Slow Roasted Tomato Basil Pasta cover
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From the Cook
From the Cook
From the Cook
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Slow Roasted Tomato Basil Pasta

itisakeeper.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
|
Preheat the oven to 300 degrees.
2
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Add the tomatoes, oil, lemon juice, garlic and seasoning to a 9×9 baking dish. Stir to combine the ingredients well.
3
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Bake for 1 ½ hours.
4
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When the tomatoes get close to being done, cook the pasta to your liking, and drain it well.
5
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Stir the pasta into the tomato mixture to coat well.
6
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Sprinkle with the Parmesan cheese and chopped basil before serving.

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Tips & Tricks (5)

  • Slow Roast at Low Temperature 🍅
    Roast tomatoes at 250°F for 2-3 hours to concentrate their natural sugars and develop deep, complex flavors rather than using higher heat that causes them to burst and lose moisture.
  • Reserve Roasting Oil as Pasta Water 🫗
    Save the herb-infused oil from the roasted tomatoes and mix it with pasta water to create an emulsion that clings to the rigatoni, enriching every bite with concentrated tomato essence.
  • Add Basil in Two Stages 🌿
    Mix half the fresh basil into the roasting pan during the last 15 minutes, then add the remaining basil raw just before serving to preserve its bright, peppery notes and aromatic qualities.
  • Toast Garlic Separately for Depth 🧄
    Slow-roast whole garlic cloves alongside the tomatoes, then squeeze the softened paste directly into the sauce to develop mellow, sweet garlic flavor without any harsh or bitter notes.
  • Finish with Fresh Lemon and Zest 🍋
    Add fresh lemon juice and zest after cooking to brighten the dish and cut through the richness of the olive oil and Parmesan, creating a perfect balance of acidity and umami.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.

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