I should call this: high-maintenance tomato basil pasta.
Because that’s exactly what it is.
It’s arguably the best tomato basil pasta I’ve ever made, but yes — it requires some effort.
Technically, it takes about two hours. Don’t worry: most of that time is hands-off.
But it’s worth it. This is a dreamy, special-dinner kind of pasta.
Rather than using plain chopped or blistered tomatoes, this version uses slow-roasted tomatoes and vibrant basil oil — the two big flavor players.
YES.
And of course, lots of freshly grated Parmesan.
This recipe multitasks beautifully. Both the slow-roasted tomatoes and the basil oil can be made ahead, and they’re useful in other dishes too.
Make the tomatoes in advance and store extras for salads, grain bowls, or another pasta later in the week. They can be roasted on a weekend and kept in the fridge for several days.
Even though the tomatoes roast for a long time, you can put them in the oven while you do other things — fold laundry, prep other meals, or binge a show. The work is minimal once they’re roasting.
The basil oil is also straightforward to make and keeps for about a week in the refrigerator. It’s incredibly versatile — drizzle it on salads, grilled vegetables, or garlic bread. The color is a beautiful, bright green and the flavor is fresh and vibrant.
For the pasta itself, cook whole wheat spaghetti, bucatini, or fettuccine — whatever noodle you prefer. Toss hot pasta with a few tablespoons of basil oil so the noodles turn a lovely green. Because the oil is smooth and not chunky, it coats the pasta beautifully and looks striking on the plate.
That means HEALTH FOOD, right?
Stir in plenty of freshly grated Parmesan so it melts into the warm pasta. Minced garlic is optional but delicious; the heat from the pasta softens the bite. Add the slow-roasted tomatoes along with any pan juices, a handful of torn basil, extra Parmesan for sprinkling, and freshly ground black pepper. Toss and serve immediately.
When you break it down, the ingredient list is simple: basil oil, slow-roasted tomatoes, pasta, cheese, and fresh herbs. But making each component from scratch elevates it into a true labor of love that pays off with incredible flavor.
Very, very into it.
Tomato Basil Pasta
Slow Roasted Tomato Basil Pasta
4
people
30 mins
2 hrs
2 hrs 30 mins
Ingredients
Slow roasted tomatoes
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
Basil oil
- 2 cups tightly packed sweet basil leaves
- 1 cup olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Pasta
- 1 pound whole wheat spaghetti (or pasta of choice)
- 3 to 4 tablespoons basil oil, more if desired
- 2 garlic cloves, minced (optional)
- 1/2 cup freshly grated Parmesan, plus more for serving
- 2 pints slow roasted tomatoes
- Freshly shaved Parmesan, for garnish
- Fresh basil leaves, for topping
Instructions
Slow roasted tomatoes
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Arrange the halved tomatoes on the sheet, drizzle with olive oil, then sprinkle with garlic, sugar, salt, thyme, and pepper. Toss to combine.
- Roast for 1½ to 2 hours, turning every 30 minutes, until the tomatoes are deeply caramelized, shriveled, and sweet. Store extras in a sealed container in the refrigerator for several days.
Basil oil
- Bring a pot of water to a boil and prepare an ice bath. Blanch the basil by plunging it into boiling water for 10 seconds, then immediately transfer to the ice bath. Once cooled, squeeze out excess water and roughly chop the leaves.
- In a blender or food processor, combine the basil, olive oil, and salt. Blend until smooth and green. Let the mixture rest for 30 minutes, then strain through a fine-mesh sieve or cheesecloth, pressing to extract all the oil.
- Use the oil right away or store it in the refrigerator for up to a week.
Pasta
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain and transfer to a large bowl.
- Toss the hot pasta with 3 to 4 tablespoons basil oil (more if you like), add garlic if using, and stir in the Parmesan so it melts into the noodles.
- Fold in the slow roasted tomatoes and any pan juices. Season to taste with salt and freshly ground black pepper. Finish with extra Parmesan and torn basil leaves. Serve immediately.
Notes
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Keeping the whole bowl to myself, thank you very much.