Slow-Roasted Tomato Pasta

• 3 pounds plum tomatoes, cored and halved lengthwise
• 1/4 cup extra-virgin olive oil, divided
• 2 1/4 teaspoons kosher salt, divided
• 1/4 teaspoon black pepper
• 6 whole peeled garlic cloves
• 1/4 teaspoon crushed red pepper
• 12 ounces uncooked fettuccine
• 3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese
• 3 tablespoons torn fresh basil

1. Preheat oven to 225u0b0.
2. Place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons oil, 3/4 teaspoon salt, and black pepper. Bake for 4 hours.
3. Heat a large skillet over low heat. Add 2 tablespoons oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic, and chop. Combine garlic, tomatoes, and red pepper in pan.
4. Cook pasta in boiling water with 1 1/2 teaspoons salt for 8 minutes or until almost al dente. 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. Add pasta; cook for 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil.

tomatoes, extravirgin olive oil, kosher salt, black pepper, garlic, red pepper, fettuccine, cheese, fresh basil

Taken from www.myrecipes.com/recipe/slow-roasted-tomato-pasta (may not work)