This looks like something that I can make when tomatoes are in high season. I am counting the hours! The magazine I found it in suggests pairing it with chianti. Chianti is a little thick for me; maybe I'll toss a little in the sauce and drink a zinfindel or a shiraz.
3 lbs. plum tomatoes; cored and halved lengthwise
1/4 C. extra virgin olive oil
2 1/4 tsp. kosher salt. divided
1/4 tsp. black pepper
6 whole peeled garlic cloves
1/4 tsp. crushed red pepper
12 oz. uncooked fettucine
3/4 C. shaved fresh Parmigiano-Reggiano cheese
3 tbsp. torn fresh basil
Preheat oven to 225 degrees.
Place tomatoes on a jelly roll pan; sprinkle with 2 tbsp. oil, 3/4 tsp. salt and black pepper. Bake for 4 hours.
Heat a large skillet over low heat. Add 2 tbsp. oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic, and chop. Combine garlic, tomatoes and red pepper in pan.
Cook pasta in boiling water with 1 1/2 tsp. salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 C. cooking liquid. Increase heat to medium high under tomato mixture and stir in reserved cooking liquid. Bring to a boil. Cook 3 minutes. Add pasta; cook 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil and serve.
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