Slow Roasted Tomato Pasta

I started roasting the tomatoes this afternoon. Then when dinner time was approaching I put on flamenco music, poured a glass of Cabernet and got to work. Slow Roasted Tomato Pasta 3 pounds tomatoes cored and halved lengthwise 1/4 tsp crushed red pepper 1/4 cup extra-virgin olive oil, divided 12 ounces uncooked fettuccine 2 1/4 tsp kosher salt 3/4 cup shaved fresh Parm-Reggiano 1/4 tsp black pepper 3 TB torn fresh basil 6 whole garlic cloves Preheat oven to 225 Place tomatoes on baking sheet, sprinkle with 3/4 tsp salt, and black pepper. Bake for 4 hours. Heat large skillet over low heat. Add 2 TB 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 tsp salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 cup cooking liquid. Increase heat to medium, and stir in reserved cooking liquid. Bring to boil. Cook 3 minutes. Add pasta; cook for 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil. Serve