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Slow-Cooked Tomato and Garlic Fettuccine

Slow-Cooked Tomato and Garlic Fettuccine
Prep Time
20 min
Cook Time
1h 10 min
Yields
4-6 servings

Using a variety of tomatoes brings a depth of flavour and great colour to this dish. This dish is very simple, harmonizing the flavour of tomatoes, garlic, basil and olive oil. Courtesy of Kristen Eppich.

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ingredients

2
lb(s) (1 kg) assorted tomatoes
4
clove garlic, sliced in half horizontally
1
tsp (5 mL) kosher salt
freshly ground pepper
½
tsp (2 mL) dried chili flakes
1
cup (250 mL) olive oil
1
cup (250 mL) basil leaves, torn
500
g fettuccine
½
cup (125 mL) Parmigiano-Reggiano, grated (optional)
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directions

Step 1

Preheat oven to 275ºF.

Step 2

Rinse tomatoes and pat dry. Leave cherry tomatoes whole and chop larger tomatoes into 1 to 1 ½-inch chunks. Place tomatoes and garlic in a 9 x 9-inch baking dish and sprinkle with salt, pepper and chili flakes. Toss to coat. Pour in enough oil to reach halfway up the tomatoes, about 1 cup. Stir to ensure all the tomatoes are coated.

Step 3

Bake for 1 hour, stirring halfway through, or until tomatoes are very tender. Remove from oven. Stir in ½ cup torn basil leaves and let rest for 20 minutes.

Step 4

Bring a large pot of salted water to a boil. Cook fettuccine according to package directions, about 8 minutes. Drain and return to pasta pot.

Step 5

Lift tomatoes from oil using a slotted spoon and add to pasta. Toss the pasta, adding tomato oil by the tablespoon until the pasta is coated and flavourful, up to 1/3 cup. Season with salt and pepper to taste.

Step 6

Spoon into pasta bowls. Sprinkle with Parmigiano-Regianno if desired. Garnish with remaining basil.

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