Slow-Roasted Tomato Pasta

• 1- 1/2 pound Roma Tomatoes, Halved Lengthwise
• 1/4 cups Extra Virgin Olive Oil, Divided
• 1 teaspoon Coarse Salt
• 1/2 teaspoons Freshly Ground Pepper
• 4 cloves Garlic, Peeled
• 1 pinch Crushed Red Pepper
• 1/2 pounds Fettucini
• 1/4 cups Fresh Parmesan Shavings, For Garnish
• 1/4 cups Fresh Basil, For Garnish

1. Preheat the oven to 225 degrees F. Place the tomatoes cut side up on a baking sheet.
2. Drizzle with 2 tablespoons oil and sprinkle generously season with salt and pepper.
3. Slow-roast for 4 hours.
4. In a medium skillet, heat the remaining 2 tablespoons oil over low heat.
5. Add the garlic and cook 10 minutes, stirring once in a while.
6. Take off heat and chop garlic.
7. Back in the pan, add the roasted tomatoes, garlic, and crushed red pepper.
8. Keep on low heat.
9. Cook the fettucini until it reaches al dente.
10. Save 3/4 cup of the pasta water and drain the rest.
11. Crank up the heat to medium-high and add the pasta water to the skillet with the tomatoes.
12. Cook 3 minutes.
13. Add the pasta to the pan and toss to combine.
14. Serve the delicious pasta with fresh cheese and basil!
15. Kick your feet up.
16. (Recipe from Cooking Light.)

tomatoes, olive oil, salt, freshly ground pepper, garlic, red pepper, fettucini, fresh parmesan shavings, fresh basil

Taken from tastykitchen.com/recipes/main-courses/slow-roasted-tomato-pasta/ (may not work)