Ingredients
4cupscherry tomatoes
1headgarlic,separated into unpeeled, individual cloves
2tbspolive oil
salt and freshly-cracked black pepper
1lb.dried pasta
1cuploosely-packed fresh basil
1cupParmesan cheese,freshly-grated
½cuppine nuts,toasted
Preparation
Preheat oven to 250 degrees F. Line a baking sheet with parchment or aluminum foil.
Spread the halved tomatoes and garlic cloves in a single layer on the baking sheet.
Lightly drizzle with olive oil, then season with generous pinches of salt and freshly-cracked black pepper. Bake for 2½ to 3 hours, or until the tomatoes have shriveled but are still slightly juicy. Remove and set aside.
About 30 minutes before removing the tomatoes from the oven, fill a large pot with generously-salted water and bring it to a boil.
Add a tablespoon of salt to the water, then add the pasta and cook it al dente according to package instructions. Drain the cooked pasta, then toss with the slow-roasted tomatoes and fresh basil.
Serve immediately, garnished with freshly-grated Parmesan and toasted pine nuts.
