Roasted Tomato Fettucine

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   Preheat oven to 375 degrees F. 2.

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   Cut tomatoes in half and place on a baking sheet.

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   Drizzle with olive oil, sprinkle with salt, lay cut side up, and place a garlic slice on each piece.

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   Or cheat and use a smattering of garlic powder like I did.

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   3.

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   Bake tomatoes for an hour, until they are shriveled but still juicy.

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   Remove from oven and set aside.

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   Place a large pot of water on high heat for your pasta (you will need to reserve about 3/4 cup of this water once the pasta is done and before draining).

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    Once the water comes to a boil, add your pasta and cook according to package instructions.

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    4.

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    In a large, heavy-bottomed skillet over medium heat, add about 2 tablespoons of olive oil.

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    Err on the side of heat too low you do not want the garlic or onions to brown.

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    Add the remaining garlic and cook until it starts to get fragrant.

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    Then add the onion and basil, allowing the mixture to cook until the garlic and onions are translucent and the oil has been infused.

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    Again, do not let it brown particularly the garlic, as it will turn bitter.

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    5.

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    Into your onion pan, add the tomatoes and any collected juices, as well as the red pepper flakes.

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    As you stir, you will find the tomatoes disintegrate and create a smooth mixture.

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    Before you drain your pasta, collect about 3/4 cup of water and add to the tomato sauce.

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    Then drain the pasta.

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    6.

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    Stir the butter into your sauce mixture until it melts, then toss the pasta into the skillet to coat.

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    Serve the sauce covered pasta with shaved Parmigiano Reggiano and more chopped basil.

* Per serving · 4 servings · Values may vary.