Slow-Roasted Tomato Pasta

Ingredients

• 3 pounds plum tomatoes, cored and halved lengthwise
• ¼ cup extra-virgin olive oil, divided
• 2 ¼ teaspoons kosher salt, divided
• ¼ teaspoon black pepper
• 6 whole peeled garlic cloves
• ¼ teaspoon crushed red pepper
• 12 ounces uncooked fettuccine
• + 2 more ingredients
• • ¾ cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese
  • 3 tablespoons torn fresh basil

1. Preheat oven to 225°. 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...

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