Linguini with Slow Roasted Tomatoes
Posted On August 21, 2024
What do you do with those “end of the summer” tomatoes? You’ve had sliced tomatoes, put them in salad, and if you’re really industrious maybe you made gazpacho!
But wow, now what? At the end of summer, you may feel like you’re just over tomatoes.
I personally don’t get that because … tomatoes … but most “normal humans” need something more fun and tasty to do with them.
So here’s an Italian twist that seriously needs to become part of your regular rotation:
Enjoy, and let me know how you like it!
~Will
Serves: serves 4-6
You’ll Need:
- either 8-10 Roma tomatoes, or a few cups of cherry tomatoes, split
- olive oil
- salt & pepper
- 1lb thin past like angel hair pasta (or just go with your favorite)
- 4 cloves garlic, minced
- 1/4 cup-ish olive oil
- fresh lemon juice & zest
- 2 tablespoons of capers
- toasted pine nuts
- a handful of fresh basil
- red pepper flakes
- salt & pepper, to taste
- parmesan cheese
What You’ll Do
- Preheat oven to 200.
- Drizzle tomatoes with olive oil, salt & pepper. Put onto a roasting pan and into the oven. Smaller tomatoes will need about 3 hours. But bigger fatter tomatoes will need closer to 6 hours, making this a really good weekend thing to do.
- Bring a pan of pasta water to boil with a couple of Tablespoons of salt.
- Cook the pasta in the salty water until al dente.
- Strain the pasta water off, but reserve some of the starchy water for later.
- In a large skillet, heat enough olive oil so it coats the bottom of the pan. When the oil gets all shimmery, add the garlic and red pepper flakes (estimate how much you need, based on your spice tolerance.
- Heat the garlic and red pepper flakes until fragrant (about 30 seconds).
- Add the pasta and toss, along with about 1/4 cup of the pasta water. Cook this, turning the pasta as you go, until the pasta is just cooked through (about another 3 minutes).
- Taste and correct the seasonings with salt and pepper (keep in mind that the cheese you will add at the end will also be salty, so under-do the salt to begin with.
- Remove from heat, add a few big squeezes of lemon, some zest, and stir in capers, pine nuts, fresh basil, and the tomatoes.
- At the end, give it a drizzle of olive oil, and a couple of tablespoons (or more!!) of grated parmesan cheese.
- Stir all together, taste, and correct the seasonings.
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