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Creamy Tuscan pasta with slow roasted tomatoes for a flavorful dish.

Creamy Tuscan Slow Roasted Tomato Pasta

Indulge in creamy, flavorful pasta with slow-roasted tomatoes and fresh ingredients, perfect for a cozy dinner.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Slow Roasted Tomatoes
  • 2-3 cups baby tomatoes Cut in half and arranged cut side up.
  • Salt and pepper For seasoning
For the Pasta Sauce
  • 3 tbsp Oil Use sun-dried tomato oil.
  • 1/2 unit Red onion, chopped
  • 1 tbsp Minced garlic
  • 1 tbsp Sun-dried tomatoes, chopped
  • 1 tbsp Tomato paste
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Flour
  • 2 cups Chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 1.5 cups Heavy cream Can substitute with a plant-based cream for a vegan option.
  • 1/2 tsp Oregano
  • 1/4 tsp Smoked paprika
  • 1/2 tsp Black pepper
  • 1/4 tsp Salt
  • 1 cup Slow roasted baby tomatoes From previous preparation.
  • 1 box Spinach
  • 1 box Pasta Any type of pasta you prefer.
  • 1/2 cup Pecorino Romano, grated Can substitute with grated Parmesan.
  • 1/4 unit Lemon, juiced
  • Fresh basil For garnish.

Method
 

Preparation of Tomatoes
  1. Preheat your oven to 275°F (135°C). Cut 2-3 cups of baby tomatoes in half and arrange them cut side up on a lightly oiled baking tray. Season with salt and pepper, then roast for 2-3 hours until jammy and soft.
Cooking the Sauce
  1. While the tomatoes roast, heat sun-dried tomato oil in a large pan over medium heat. Add chopped onions and sauté for 4-5 minutes.
  2. Stir in minced garlic, sun-dried tomatoes, and red pepper flakes for another minute.
  3. Add tomato paste and cook for 3-5 minutes.
  4. Sprinkle in flour and cook for another 1-2 minutes.
  5. Whisk in chicken broth and heavy cream until smooth. Season with oregano, smoked paprika, black pepper, and salt, then let simmer for 5-10 minutes until thickened.
Final Assembly
  1. Cook pasta according to package instructions but drain 1 minute before al dente. Reserve 1 cup of pasta water.
  2. Add spinach, slow roasted tomatoes, and lemon juice to the sauce, along with the pasta. Simmer together for 2-3 minutes.
  3. Stir in Pecorino Romano and fresh basil. If needed, add reserved pasta water to loosen the sauce.

Notes

Serve with a sprinkle of fresh basil on top. Pair it with a side salad or garlic bread. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months. Add a splash of cream when reheating for the best texture.