Tomato and Garlic Confit Pasta
Spaghetti coated in a smooth roasted garlic oil with slow-cooked tomatoes, basil and Parmesan.
Ingredients
- Pasta and Confit — 1 lb Spaghetti
- Pasta and Confit — 2 cups Whole Cherry Tomatoes
- Pasta and Confit — 2 Whole Bulbs Garlic, Cloves Removed and Peeled
- Pasta and Confit — 8-10 Fresh Basil Leaves
- Pasta and Confit — Grated Parmesan Cheese
- Pasta and Confit — Extra Virgin Olive Oil
- Pasta and Confit — Kosher Salt to Taste
- Pasta and Confit — Coarse Ground Black Pepper to Taste
Method
- PREPARE THE CONFIT: Heat the oven to 250°F. Put the peeled garlic on one side of a snug oven-safe dish and the tomatoes on the other. Season with salt and pepper. Add enough olive oil to almost cover the garlic and tomatoes. Cover with foil.
- BAKE AND BLEND: Bake on the middle rack for 2 hours. Remove the foil immediately after baking. Lift out the tomatoes with a slotted spoon. If using a larger dish with excess oil, reserve half the infused oil. Blend the garlic and remaining oil in a food processor until smooth.
- COOK THE PASTA: Bring a large pot of salted water to a boil. Cook the spaghetti to al dente, reserving pasta water. Transfer the pasta to a pan and add the blended garlic oil and about ¼–½ cup pasta water. Toss until the pasta absorbs most of the liquid.
- FINISH: Fold in the confit tomatoes, adding more pasta water if needed for your preferred sauce consistency. Top with chopped basil and Parmesan.