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Slow Roasted Tomato Basil Linguine with Toasted Pine Nuts

Slow Roasted Tomato Basil Linguine with Toasted Pine Nuts

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!
Course Entree
Cuisine American
Keyword pasta
Cook Time 2 hours
Total Time 2 hours
Servings 2
Calories 500kcal
Author Marisa Moore, RDN


  • 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. 


You can make the roasted tomatoes a day or so ahead of time. Simply roast them as instructed above. Store in a sealed container in the refrigerator. When ready to enjoy, heat the tomatoes in a skillet. Once warm, add in hot pasta and follow the rest of the instructions to finish the dish.


Calories: 500kcal