Slow Roasted Tomato Pasta

Method6 steps · about 3 hr 30 min

1. 1

   Step 1: Heat the oven to 250°F (about 120°C). Quarter 700–900 g ripe tomatoes, cutting large ones smaller or leaving small cherry tomatoes whole. Put them on a sheet pan, drizzle with a little olive oil and sprinkle with salt. Roast for 2–3 hours, checking from 2 hours, until softened, concentrated and sweet. Meanwhile, peel and slice the garlic, slice the optional chilies and prepare the parsley.

   Check slow-roasted tomatoes · 120 minUses 700-900 g tomatoes · Olive oil to drizzle over tomatoes · Salt for tomatoes

   
2. 2

   Step 2: When the tomatoes are nearly ready, bring a large pot of salted water to a boil. Cook the 340 g dry angel hair pasta just to al dente according to its package. Keep some of its cooking water available for the sauce.

   Uses 340 g angel hair pasta (can substitute spaghetti or any long, thin pasta) · Water, enough to boil the pasta; reserve some cooking water · Salt for pasta water

3. 3

   Step 3: While the pasta cooks, heat 3 tbsp olive oil in a wide pan over medium heat. Add the prepared garlic (1 head), anchovies and optional chilies. Cook for 3 minutes, stirring and keeping the garlic from burning.

   Garlic and anchovy fry · 3 minUses 3 tbsp olive oil for pan · 2 red chilies (thinly sliced; can substitute red pepper flakes to taste; optional) · 1 head garlic (peeled and thinly sliced) · 5 ready-to-use anchovy fillets

   
4. 4

   Step 4: Add all the roasted tomatoes and the 2 tbsp tomato paste to the aromatic oil. Cook for 1 minute, then taste and season with salt as needed.

   Tomatoes and paste · 1 minUses All aromatic oil from step 3 · All roasted tomatoes from step 1 · 2 tablespoons tomato paste · Salt for sauce, as needed

   
5. 5

   Step 5: Lift the cooked pasta directly into the tomato pan. Add the ⅓ cup parsley leaves and toss until coated. Loosen the sauce with a little of the same pasta cooking water only if needed.

   Uses All roasted tomato sauce from step 4 · All pasta lifted from its cooking water · Some reserved cooking water, only as needed · ⅓ cup parsley leaves

6. 6

   Step 6: Divide between four plates and drizzle with a little extra olive oil. Add the optional grated cheese if desired and serve hot.

   Uses Finished pasta · Extra olive oil for serving · Grated cheese, to serve (optional)