Fuselli with Slow-Roasted Tomato Sauce and Edamame

 

When I first envisioned this post, I had an image in my head of a sexy pasta dish with photo appeal worthy of Bon Appetit or the like.  What I ended up with looks like it would be more at home on the cover of a Dr. Seuss book, but...

I thought this pasta tasted great
As I ate it off my plate.
Red and green and twisty too,
I enjoyed it, so will you!  

Fuselli with Slow-Roasted Tomato Sauce and Edamame

10 Roma tomatoes, quartered lengthwise
Olive oil
Sea salt
1/8 cup red wine (optional)
1/4 tsp. fresh-cracked black pepper
1/4 tsp. garlic powder
8 oz. (half box) fuselli pasta
3/4 cup edamame, pre-cooked
1/2 cup fresh basil

Rinse and dry your tomatoes before quartering.

Cover a cookie sheet with foil and place the tomato quarters on it in a single layer.

Drizzle the quarters with olive oil and roast at 300 degrees for 30 minutes. 

After those 30 minutes, sprinkle with sea salt and continue to roast for an additional 45-60 minutes.

Once done, place the roasted tomatoes in a blender or food processor with the red wine, black pepper, and garlic powder.  Blend until smooth.

In a large pot, prepare fuselli according to box directions.  Drain and rinse with hot water.

Place the cooked fuselli back in the pot.  Add in the tomato sauce, edamame, and fresh basil.  Mix together well.

Cook dish over low until heated through.

Sprinkle with your favorite parmesan and enjoy.

NOTES

The longer you cook the tomatoes, and more shriveled they become, the more intense the flavor will be.

The first time I had slow-roasted tomatoes, they were served on crackers with spreadable cheese, like brie or goat cheese.  They are a great ingredient for creative appetizers.