Fettuccine with Slow Roasted Tomatoes, Garlic and Arugula
Slow roasting tomatoes is such a simple way to create a complex, intense tomato flavor and will pump up the depth of any dish they are added to. The roasted garlic creates a mellow, buttery, depth to this very basic pasta, making it full a flavor without a ton of effort.
Ingredients
- 2 pints grape or cherry tomatoes whole or sliced
- 4 cloves garlic peel and whole
- 2-3 tbsp olive oil divided
- ½ tsp salt plus some to taste
- ¼ tsp pepper plus some to taste
- 12 oz Fettuccine good quality
- ¼ cup reserved pasta water
- 12 oz baby arugula chopped
- ¼ cup Parmesan or Romano cheese plus extra for serving
Instructions
- Preheat oven to 250°
- Rinse and pat dry tomatoes, place in baking dish or sheet pan with garlic cloves, 1½ tbsp olive oil, salt and pepper. Add fresh thyme sprigs or rosemary if desired .
- Roast low and slow for 3 hours. Garlic should be golden and tomatoes skins should be wrinkled.
- Remove from oven and discard any roasted herb sprigs if used.
- Boil Fettuccine according to package directions. Air on the side of al dente (always!)
- Add chopped arugula to quickly wilt during last 1 minute of boiling pasta.
- Before draining reserve at least ¼ cup of pasta water and set aside
- Using colander, drain pasta and arugula. Return pot to stovetop over low-medium heat and add 2 tbsp olive oil and roasted tomatoes and reserved pasta water.
- Combine Fettuccine, arugula and desired grated cheese with the tomatoes in the pot.
- Toss to combine. Add salt, pepper and more grated cheese to taste.
Notes
Nutrition Fact are Estimates, not exact
Nutrition
Calories: 323kcalCarbohydrates: 49gProtein: 13gFat: 9gSaturated Fat: 2gCholesterol: 51mgSodium: 294mgPotassium: 729mgFiber: 5gSugar: 6gVitamin A: 2731IUVitamin C: 31mgCalcium: 176mgIron: 2mg
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