If you've got a few hours on a Saturday...

Slow Roasted Tomato Pasta Lots of flavor in every lucious bite

Ingredients:

-3 pounds plum tomatoes, cored and halved lenthwise

-1/4 cup extra-virgin olive oil, divided

-2 1/4 teaspoons kosher salt, divided

-1/4 teaspoon black pepper

-6 whole peeled garlic cloves

-1/4 teaspoon crushed red pepper

-12 ounces uncooked fettuccine or linguine

-3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese

-3 tablespoons torn fresh basil

Directions:

-Preheat oven to 225.

-Place tomatoes on a jelly-roll pan. Sprinkle with 2 tablespoons oil, 3/4 teaspoon salt and black pepper. Bake for 4 hours.

-Heat large skillet over low heat. Add 2 tablespoons oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic and chop. Combine garlic, tomatoes and red pepper in pan.

-Cook pasta in boiling water with 1 1/2 teaspoons salt for 8 minutes or unil almost al dente. Drain pasta, reserving 3/4 cup cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking liquid. Cook 3 minutes. Add pasta; cook for 1 minute, tossing to combine. Remove from heat and sprinkle with cheese and basil. Yields 6 servings.

Nutrition info: Approximately 389 calories per serving.

Cheers! All summer pastas call for white wine. If you can find it, try an Overstone Sauvignon Blanc. It's from New Zealand.

Source: Cooking Light. They have great summer foods.

Notes: Don't let "4 hours" taunt you. It's not like you're actually cooking for 4 hours. You can watch two movies while you make this. Or five episodes of 'Dexter' or 'Glee.' You can use plum or roma tomatoes... just be sure they shrink, blacken and are juicy when they're done.