Roasted Tomato Fettucine

1. Preheat oven to 375 degrees F.
2. Cut tomatoes in half and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, lay cut side up, and place a garlic slice on each piece. Or cheat and use a smattering of garlic powder like I did.
3. Bake tomatoes for an hour, until they are shriveled but still juicy. Remove from oven and set aside. 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). Once the water comes to a boil, add your pasta and cook according to package instructions.
4. In a large, heavy-bottomed skillet over medium heat, add about 2 tablespoons of olive oil. Err on the side of heat too low – you do not want the garlic or onions to brown. Add the remaining garlic and cook until it starts to get fragrant. Then add the onion and basil, allowing the mixture to cook until the garlic and onions are translucent and the oil has been infused. Again, do not let it brown – particularly the garlic, as it will turn bitter.
5. Into your onion pan, add the tomatoes and any collected juices, as well as the red pepper flakes. As you stir, you will find the tomatoes disintegrate and create a smooth mixture. Before you drain your pasta, collect about 3/4 cup of water and add to the tomato sauce. Then drain the pasta.
6. Stir the butter into your sauce mixture until it melts, then toss the pasta into the skillet to coat. Serve the sauce covered pasta with shaved Parmigiano Reggiano and more chopped basil.