Tomato & Garlic Confit Pasta
A perfectly light, satisfying comfort pasta. And cherry tomato and garlic confit does all the work for you as it slow cooks in the oven, so you can enjoy this decadent dinner with only 15 minutes of work.
Servings: 4
Calories: 838.74kcal
Ingredients
- 12 cloves garlic unpeeled
- ¾ cup extra-virgin olive oil
- 2 pints cherry tomatoes any size, color, shape
- ¼ teaspoon sea salt
- ½ tsp red pepper flakes optional
- 6 sprigs thyme fresh
- 1 pound pasta I used tagliatelle
- 2 teaspoons sea salt
- ¼ teaspoon sea salt
- ⅓ cup parsley leaves
Instructions
- Preheat oven to 275F. With a paring knife, poke a hole in each clove of garlic and each cherry tomato.
- Add the garlic, tomatoes, olive oil, salt, thyme, and (optional) red pepper flakes to a 8”x8” or approximately equivalent base area baking dish. Toss to coat. Cook for 1 hour and 45 minutes.
- Remove from the oven and squeeze all the garlic cloves out of their skins. Discard the thyme sticks, leaving the leaves. Then, carefully smash the tomatoes and garlic cloves with a fork. Mix well. Taste and season with salt as necessary. Place back in the (off) oven to keep warm until the pasta is cooked.
- Place a large pot of water on high heat for the pasta. Season with 2 tsp sea salt. Cook per the package until al dente.
- Mix the drained pasta with the tomato and garlic confit in your serving dish. Toss to coat well. Garnish with parsley leaves. Serve immediately.
Notes
You can make the tomato & garlic confit up to 1 day in advance. Keep covered at room temperature. Heat before serving.
You can leave the confit in the oven for up to 2 hours, so no need to worry if you get busy doing other things.
Nutrition
Calories: 838.74kcal | Carbohydrates: 97.95g | Protein: 17.87g | Fat: 42.62g | Saturated Fat: 5.97g | Sodium: 332.89mg | Potassium: 841.57mg | Fiber: 5.93g | Sugar: 9.07g | Vitamin A: 1723.51IU | Vitamin C: 65.8mg | Calcium: 79.1mg | Iron: 4.04mg
