Slow Roasted Roma Tomato Rigatoni



  • 9-13 roma tomatoes
  • 4 cloves garlic, minced
  • rigatoni, 16 ounce package
  • 1/2 cup olive oil for sauce, plus a drizzle for the tomatoes
  • 1 cup white wine
  • 1/2 cup grated parmesan
  • juice of one lemon
  • balsamic vinegar, drizzle
  • kosher salt, a couple teaspoons for the pasta water and a pinch sprinkled on the tomatoes
  • pepper, a pinch sprinkled on the tomatoes
  • basil, for serving
  • shaved parmesan for serving


Preheat oven to 275 degrees.

Cut tomatoes into 8 pieces each and place on a sheet pan. Drizzle olive oil, balsamic vinegar, kosher salt and pepper over tomatoes. Place in oven to roast for 2 hours.

While pasta boils, add olive oil and wine to a sauté pan. Add grated parmesan and juice of one lemon. Simmer on medium-low until cheese melts into sauce. Add roasted tomatoes and keep on low until pasta is done. Add noodles directly into the sauce, along with fresh shaved parmesan. Serve with ribbons of basil. Enjoy!

Until next time, Kris