Slow-Roasted Tomato Pasta

Slow-Roasted Tomato Pasta
Slow-Roasted Tomato Pasta might be just the main course you are searching for. One portion of this dish contains approximately 15g of protein, 16g of fat, and a total of 399 calories. This recipe serves 6. Head to the store and pick up fettuccine, pepper, garlic cloves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

1
Preheat oven to 22
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OvenOven
2
Place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons oil, 3/4 teaspoon salt, and black pepper.
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Black PepperBlack Pepper
TomatoTomato
JellyJelly
RollRoll
SaltSalt
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Bake for 4 hours.
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OvenOven
4
Heat a large skillet over low heat.
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5
Add 2 tablespoons oil and garlic; cook 10 minutes, stirring occasionally.
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GarlicGarlic
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6
Remove garlic, and chop.
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GarlicGarlic
7
Combine garlic, tomatoes, and red pepper in pan.
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Red PepperRed Pepper
TomatoTomato
GarlicGarlic
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8
Cook pasta in boiling water with 1 1/2 teaspoons salt for 8 minutes or until almost al dente.
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PastaPasta
WaterWater
SaltSalt
9
Drain pasta, reserving 3/4 cup cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking liquid. Bring to a boil. Cook 3 minutes.
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TomatoTomato
PastaPasta
10
Add pasta; cook for 1 minute, tossing to combine.
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PastaPasta
11
Remove from heat; sprinkle with cheese and basil.
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CheeseCheese
BasilBasil
DifficultyExpert
Ready In4 hrs, 32 m.
Servings6
Health Score14
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