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Creamy Tuscan Slow Roasted Tomato Pasta

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 650
A rich and creamy pasta dish featuring slow-roasted tomatoes, fresh basil, and Pecorino Romano cheese for a flavorful Italian-inspired meal.

Ingredients

Oil

  • 3 tbsp Oil

Red onion

  • 1 2 Red onion

Minced garlic

  • 1 tbsp Minced garlic

Sun-dried tomatoes

  • 1 tbsp Sun-dried tomatoes

Tomato paste

  • 1 tbsp Tomato paste

Red pepper flakes

  • 1 2 tsp Red pepper flakes

Flour

  • 1 tbsp Flour

Chicken broth

  • 2 cups Chicken broth

Heavy cream

  • 1.5 cups Heavy cream

Oregano

  • 1 2 tsp Oregano

Smoked paprika

  • 1 4 tsp Smoked paprika

Black pepper

  • 1 2 tsp Black pepper

Salt

  • 1 4 tsp Salt

Slow roasted baby tomatoes

  • 1 cup Slow roasted baby tomatoes

Spinach

  • 1 box Spinach

Pasta

  • 1 box Pasta

Pecorino Romano

  • 1 2 cup Pecorino Romano

Lemon juice

  • 1 4 of a Lemon Lemon juice

Fresh basil

  • Fresh basil

Instructions 

  • Preheat oven to 275°F (135°C). Halve 2-3 cups of baby tomatoes, arrange on a baking tray, season with salt and pepper, and roast for 2-3 hours until jammy.
  • Chop red onion, mince garlic, and chop sun-dried tomatoes. Sauté onion in oil for 4-5 minutes, add garlic and sun-dried tomatoes, cook 1 minute. Stir in tomato paste and cook 3-5 minutes. Add flour and cook 1-2 minutes.
  • Whisk in chicken broth and heavy cream, season with herbs and spices, simmer 5-10 minutes until thickened. Cook pasta until al dente, reserving 1 cup pasta water.
  • Add spinach, roasted tomatoes, lemon juice, pasta, and a splash of pasta water to the sauce. Cook 2-3 minutes, then stir in Pecorino Romano and basil. Loosen sauce with reserved pasta water if needed.

Notes

Use fresh basil and high-quality ingredients for best flavor.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Pasta