Using a variety of tomatoes brings a depth of flavour and great colour to this dish. This dish is very simple, harmonizing the flavour of tomatoes, garlic, basil and olive oil. Courtesy of Kristen Eppich.
Preheat oven to 275ºF.
Rinse tomatoes and pat dry. Leave cherry tomatoes whole and chop larger tomatoes into 1 to 1 ½-inch chunks. Place tomatoes and garlic in a 9 x 9-inch baking dish and sprinkle with salt, pepper and chili flakes. Toss to coat. Pour in enough oil to reach halfway up the tomatoes, about 1 cup. Stir to ensure all the tomatoes are coated.
Bake for 1 hour, stirring halfway through, or until tomatoes are very tender. Remove from oven. Stir in ½ cup torn basil leaves and let rest for 20 minutes.
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions, about 8 minutes. Drain and return to pasta pot.
Lift tomatoes from oil using a slotted spoon and add to pasta. Toss the pasta, adding tomato oil by the tablespoon until the pasta is coated and flavourful, up to 1/3 cup. Season with salt and pepper to taste.
Spoon into pasta bowls. Sprinkle with Parmigiano-Regianno if desired. Garnish with remaining basil.