This slow-roasted tomato and basil pasta with pine nuts will help you use up late summer tomatoes and basil for a simple and delicious dinner!
It’s the unofficial end of summer. Tomatoes are still plentiful and sweet. Though everyone is starting to crave cool fall weather, boots, and all things pumpkin, I’m celebrating the last taste of summer with this simple slow roasted tomato pasta.Make this Slow Roasted Tomato Basil Linguine for a delicious and easy pasta dinner!
This slow-roasted tomato basil pasta uses up end of summer produce in an effortless, delicious dish for an easy dinner.
How to roast tomatoes
Slow roasting the tomatoes in extra virgin olive oil creates an irresistible tomato oil that’s just saucy enough for pasta or vegetables.
You can make the tomatoes a day or so ahead if you want. Simply drizzle fresh grape or cherry tomatoes and fresh smashed garlic with extra virgin olive oil and sprinkle with coarse salt to taste.
Roast the tomatoes for 2 hours at 300 F. Let them be. And when you come back you’ll find syrupy sweet, soft, roasted tomatoes. Seriously. They taste like candy.
When it’s time to eat, cook up some pasta. I prefer linguine or bucatini for this one as it’s not super saucy and the noodles can help form fun ribbons through the dish.
In the South, you will find gardens and markets full of basil these days. Grab a bunch. Wash it. Julienne it for slender ribbons of basil throughout the dish or simply tear off pieces for a more rustic feel.
I did both in this one. Top the plate with those toasted pine nuts and you are ready for a comforting and satisfying meal.
For even more flavor, add a generous sprinkle of freshly grated Parmesan cheese, cracked black pepper, and an extra drizzle of extra virgin olive oil to finish off the dish.
Want more pasta recipes?
Try my Roasted Broccoli and Walnut Pasta or as the weather turns cooler, this Pumpkin Pasta will hit the spot.
But if you’re keeping it low carb, my Tomato Basil Parmesan Zoodles are what you’re looking for!
Slow Roasted Tomato Basil Linguine with Toasted Pine Nuts
- 1 pint fresh grape or cherry tomatoes, halved
- ¼ cup extra virgin olive oil, plus extra for garnish
- 2 cloves fresh garlic, peeled and smashed
- 8 ounces linguine or other long pasta
- ¼ cup shredded or torn fresh basil leaves
- ¼ cup toasted pine nuts
- cracked black pepper to taste
- coarse salt to taste
- Preheat oven to 300 F. Spread tomatoes and smashed garlic onto a baking sheet in a single, even layer. Add the oil and toss to coat. Sprinkle with salt to taste. Bake for 2 hours.
- When the tomatoes are almost done, cook the pasta according to package directions. Drain and immediately toss in the warm roasted tomatoes until every noodle is coated in the tomato oil.
- Top the dish with toasted pine nuts, basil, cracked black pepper, an extra drizzle of olive oil, and optional (but so recommended) grated parmesan cheese.