INGREDIENTS
3 pounds of seasonal & organic medium-sized tomatoes (we used farmer’s market Heirlooms)
1/4 cup of Barbàra Extra Virgin Olive Oil (divided)
2 1/4 teaspoons of high quality sea salt
5 whole peeled garlic cloves
1/4 teaspoon of black pepper
1/4 teaspoon of crushed red pepper
16 ounces of uncooked linguine pasta
3/4 (3 ounces) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons torn fresh basil
DIRECTIONS
- Preheat oven to 225°.
- Core and cut tomatoes into thick slices. Then, place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons of Barbara Extra Virgin Olive Oil, 3/4 teaspoon of salt, and black pepper. Bake for 2-3 hours until slightly browned and almost sun-dried in texture.
- Heat a large, cast-iron skillet over low heat. Add 2 tablespoons of Barbara Extra Virgin Olive Oil and garlic; cook for 10 minutes, and stir occasionally. Remove garlic, and chop. Combine garlic, tomatoes, and red pepper in pan.
- Cook pasta in boiling water with 1 1/2 teaspoons of salt until almost al dente or slightly undercooked. Drain pasta, reserving 3/4 cup of the cooking liquid.
- Increase heat to medium-high for tomato mixture and stir in reserved cooking liquid. Bring to a boil and reduce heat to simmer. Cook for 3 minutes. Add pasta and cook for 1 minute, while tossing to combine.
- Remove from heat; sprinkle with cheese and basil.
- Twirl and pile up your plate with this seasonal pasta.
Serves 6 people.
Recipe by Food Guru