Slow Roasted Tomato Pasta

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.