Slow Roasted Tomato Pasta

This Slow Roasted Tomato Pasta should become a staple in your weekly menu. Tomatoes that have been slow-roasted become as sweet as sugar and may be used to produce a lovely, light sauce that pairs wonderfully with a pinch of spice.

Now that so many of us are telecommuting and spending more time at home, this meal is a breeze to prepare. Put the tomatoes, cut into quarters, in the oven and leave them there for three hours. Once that’s done, dinner will be ready in under 20 minutes.

Does it pay off to slow-roast tomatoes?

Short answer: yes. You should add roasting tomatoes for the sauce to your repertoire of go-to cooking techniques if you haven’t already.

Tomatoes’ inherent acidity is mellowed, and their sugars caramelized after roasting, making them incredibly tasty and hard to refuse.

You can use any ripe tomatoes you have on hand, whether they be vine-ripened, plum, Campari, beefsteak, heirloom, cherry, or grape tomatoes, in this slow-roasted tomato pasta dish.


  • 1 1/2 – 2 pounds of tomatoes
  • 12 ounces of angel hair pasta
  • 5 anchovies
  • 2 red chilies (thinly sliced)
  • 1 peeled and thinly sliced head of garlic
  • 1/3 cup of parsley
  • 2 tablespoons of tomato paste
  • extra virgin olive oil
  • salt


  1. Set the oven to 250 degrees F. Cut the tomatoes into quarters. If using larger tomatoes, slice them into bite-sized pieces; if using cherry or grape tomatoes, leave them whole. Spread out on a sheet pan and sprinkle with olive oil and salt. Put it in the oven for two to three hours.
  2. Pasta can be prepared by boiling a big pot of water with a generous amount of salt added. Pasta should be prepared until it reaches the al dente texture specified on the package.
  3. While the pasta is cooking, prepare the chilies, garlic, and anchovies by adding them to a pan with 3 tablespoons of extra virgin olive oil and heating them over medium heat. Prepare in three minutes. Cook the roasted tomatoes and tomato paste for a minute. As desired, add salt.
  4. Toss the cooked pasta and the parsley leaves into the tomato sauce as soon as it’s removed from the heat. Mix the pasta with the light sauce, adding some of the pasta cooking water, if necessary, until it is well coated.
  5. Extra virgin olive oil should be drizzled over the dish before serving. If you choose, sprinkle some shredded cheese on top before serving.

Share this post

Share on facebook
Share on linkedin
Share on twitter