Italian Slow-Roasted Tomato and Basil Ragù with Pappardelle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic slow-roasted tomato ragù bursting with fresh basil and garlic, served over wide pappardelle noodles for a comforting Italian dinner. This italian-inspired pasta ready in about 150 minutes pairs roma tomatoes, olive oil, garlic cloves, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 135 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Cut 2 lbs roma tomatoes in half lengthwise and place cut side up on a baking sheet. Drizzle with 3 tbsp olive oil, scatter 4 sliced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper evenly over the tomatoes.
  2. Step 2: Roast tomatoes in the oven for 2 hours until they are soft, caramelized, and slightly shriveled.
  3. Step 3: Transfer roasted tomatoes and garlic to a medium saucepan, add 1/4 cup dry red wine, and simmer over medium-low heat for 15 minutes, mashing the tomatoes gently to create a chunky ragù.
  4. Step 4: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  5. Step 5: Stir 1/2 cup chopped fresh basil into the ragù and adjust seasoning if needed. Toss the cooked pappardelle with the sauce, adding reserved pasta water as needed to loosen.
  6. Step 6: Serve topped with 1/2 cup grated Parmesan cheese and additional fresh basil if desired.

Equipment for this recipe

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Frequently asked questions

How long does Italian Slow-Roasted Tomato and Basil Ragù with Pappardelle take to make?

Total time is about 150 minutes (15 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Slow-Roasted Tomato and Basil Ragù with Pappardelle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roma tomatoes from drying out.

Can I substitute ingredients in Italian Slow-Roasted Tomato and Basil Ragù with Pappardelle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Slow-Roasted Tomato and Basil Ragù with Pappardelle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Slow-Roasted Tomato and Basil Ragù with Pappardelle?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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