Penne With Spinach and Slow Roasted Tomato Sauce

1. 1

   Preheat the oven to 300 degrees.

2. 2

   Drizzle some olive oil on a foil lined sheet pan.

3. 3

   Quarter and seed the tomatoes and add to the sheet pan.

4. 4

   Very thinly slice the garlic and red onion and add them to the tomatoes.

5. 5

   Sprinkle the basil over the top, drizzle on a little more olive oil, and toss with your hands to combine.

6. 6

   Bake for 1 hour, stirring occasionally.

7. 7

   Meanwhile, boil the penne.

8. 8

   (You want to time it so it's done about the same time as the tomatoes.

9. 9

   ).

10. 10

    One minute before the pasta is done, add the spinach to the boiling water.

11. 11

    Transfer the contents of the baking sheet to the bowl of a food processor.

12. 12

    Add the optional mozarella, and puree.

13. 13

    Drain the spinach / penne, and toss immediately with the tomato mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.