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Creamy Tuscan Slow Roasted Tomato Pasta

This dreamy pasta dish combines slow-roasted tomatoes and a creamy sauce, creating a comforting meal that's quick to prepare and deliciously flavorful.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 3 tbsp Oil
  • 1/2 cup Red onion Chopped
  • 1 tbsp Minced garlic
  • 1 tbsp Sun-dried tomatoes Chopped
  • 1 tbsp Tomato paste
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Flour
  • 2 cups Chicken broth
  • 1.5 cups Heavy cream
  • 1/2 tsp Oregano
  • 1/4 tsp Smoked paprika
  • 1/2 tsp Black pepper
  • 1/4 tsp Salt
  • 1 cup Slow roasted baby tomatoes
  • 1 box Spinach
  • 1 box Pasta Your choice of pasta
  • 1/2 cup Pecorino Romano Grated
  • 1/4 of a Lemon juice Freshly squeezed
  • Fresh basil For garnish

Method
 

Preparation
  1. Preheat your oven to 275°F (135°C).
  2. Cut 2-3 cups of baby tomatoes in half and arrange them cut side up on a lightly oiled baking tray. Season with a sprinkle of salt and pepper, then roast for 2–3 hours until they’re jammy and soft.
  3. While the tomatoes roast, chop the red onion, mince the garlic, and finely chop the sun-dried tomatoes.
Cooking the Sauce
  1. Heat sun-dried tomato oil in a large pan over medium heat for about 1 minute.
  2. Add the chopped onions and sauté for 4–5 minutes until soft.
  3. Stir in the garlic, sun-dried tomatoes, and red pepper flakes, cooking for another minute.
  4. Add the tomato paste and cook for 3-5 minutes, stirring frequently.
  5. Sprinkle in flour and cook for another 1-2 minutes.
  6. Gradually whisk in chicken broth and heavy cream until smooth.
  7. Season with oregano, smoked paprika, black pepper, and salt, and let the sauce simmer for 5–10 minutes until it thickens.
Pasta and Assembly
  1. Meanwhile, cook your pasta according to package instructions but drain it 1 minute before it’s al dente. Reserve 1 cup of pasta water.
  2. Add spinach, slow roasted tomatoes, and a squeeze of lemon juice to the sauce, along with the al dente pasta. Simmer together over medium heat for 2–3 minutes.
  3. Turn off the heat and stir in the Pecorino Romano and fresh basil. If the sauce needs loosening, add some reserved pasta water.

Notes

This pasta will keep well in the fridge for about 3-4 days. Store it in an airtight container. You can freeze it for up to 3 months and reheat in a skillet over low heat, adding a splash of cream or pasta water.