Whole Wheat Linguine with Savory Slow - Cooked Tomato Sauce Key: Anything highlighted in red shou ld be set up immediately when you want to start cooking. Anything else can be handled later. Total kCal: 1617 (~404 for 1 of 4 serving s ) GATHER : Rack in the middle of 350F oven Large baking dish Pot of salted water Colander Small food processor or blender Tongs INGREDIENTS: Olive oil , 3 T. [360] Garlic , 1 small head [52] 1 Ripe cherry tomatoes , 680g (1.5 lb.) [122] Salt , a couple pinches ( Whole wheat ) linguine (or other long pasta), 8 oz. [760] Olive oil, 2 T. [240] Rosemary , 2 sprigs Coriander seeds , ¾ tsp. White m iso , 2 T. [80] Red wine vinegar , 1 T. [3] Salt Red pepper flakes , pinch , optional Black pepper from a grinder Side suggestions Bread or garlic bread Crisp green salad Summer citrus Side options Bread or cheesy bread Cheese Salad INSTRUCTIONS: A little more than an hour before you want to eat: 1. Cut off the very top of the garlic bulb, exposing t he c loves, and brush them with just a smidge of the oil before placing cut - side down in the baking dish. 2. Drop the tomatoes into the baking dish and coat with the rest of the oil and the salt until each globe is uniformly glossy. 3. T ransfer the dish to the oven and roast for at least 45 minutes, stirring a few times . (Now is a great time to prepare any cold sides! ) Five minutes before your oven timer beeps: 4. Heat th e pasta pot to on high, bringing the water to a rolling boil. 1 Don’t be afraid! Roasted garlic is mild, mellow, and melty — truly transformed from its raw self. Whole Wheat Linguine with Savory Slow - Cooked Tomato Sauce Key: Anything highlighted in red shou ld be set up immediately when you want to start cooking. Anything else can be handled later. Total kCal: 1617 (~404 for 1 of 4 serving s ) 5. Check on the tomatoes. Once they are nearly done — that is, they are collapsing and browning — remove the pan from the oven and let everything cool a bit. 6 . Cook the linguine in the boiling water until just slightly under cooked per your texture preference ( you’ll finish cooking it later !). Carefully reserve a few ladlefuls of pasta water before d raining and reserving the pasta 7 In the same pot you used for the pasta, add t he remaining olive oil and warm it over low heat. 8 Add the rosemary and cori ander seeds, letting them sizzle in the oil for a couple minutes. 9 . Stir in the miso paste and a splash of the reserved cooking water , stirring to homogenize. 10 Your garlic should now be cool enough to handle. Slip each garlic clove from its husk ( don’t be afraid to sample one as a chef’s treat! ;)) and transfer half of the cloves to the processor. 11 Stir the red wine vinegar into the blistered tomatoes and then transfer ha lf of them to the processor as well; puree until nearly smooth. 1 2 Pour this puree , along with the remaining whole tomatoes and garlic cloves , into the pot with the miso, mixing wel l and thinning with more pasta water as needed. 13 . Now, return the lingui ne to the pot and crank the heat to high. Toss everything together until sizzling (2 minutes). Taste and adjust the salt and the consistency by thinning wi th more pasta water if desired. 14 . Remove from heat , extracting the rosemary stems , and stir in a few red pepper flakes, if you’ d like (or leave some on the table for diners to add according to personal taste). 15 . Portion and plate beside accompaniments , grating with a smattering of black pepper. 16 . Enjoy! INSPIRATIONS: Slow - Cooked Cherry Tomatoes with Coriander and Rosemary Recipe | Epicurious A Slightly Unexpected Use for Miso | Meta Bulletin The Right Way to Sauce Pasta (seriouseats.com)