tomato linguine with wild mushrooms
2½ Hours | Serves 2-4
1 lb Spaghetti
2 cups Whole Cherry Tomatoes
2 Whole Bulbs Garlic, Cloves Removed and Peeled
8-10 Fresh Basil Leaves
Grated Parmesan Cheese
Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 250 degrees. In a medium-sized, oven-safe baking dish, place the peeled garlic cloves on one side, and the tomatoes on the other. Season with kosher salt and pepper. Add extra virgin olive oil until the tomatoes and garlic are almost covered.
The smaller the baking dish the better for this recipe. Otherwise, you will need an excess amount of oil to cover the garlic and tomatoes. If a larger dish is your only option, complete the recipe and reserve half of the infused garlic oil for future recipes after baking is complete.
Cover with aluminum foil and bake on the middle rack of the oven for 2 hours. Remove from the oven and remove the aluminum foil immediately. Use a slotted spoon to take out the confit tomatoes and set aside. Transfer the garlic and oil to a food processor and blend to smooth.
Place a large pasta pot of salted water on high heat.
Cook the pasta to a dente. Transfer directly to a pan and add the blended garlic and oil. Add a ¼-½ cup or so of pasta water. Toss everything together until the pasta mostly absorbs the liquids. Mix in the confit tomatoes. Add more pasta water if additional sauce is desired.
Top with chopped basil and freshly grated Parmesan cheese.
1 lb Spaghetti
2 cups Whole Cherry Tomatoes
2 Whole Bulbs Garlic, Cloves Removed and Peeled
8-10 Fresh Basil Leaves
Grated Parmesan Cheese
Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 250 degrees. In a medium-sized, oven-safe baking dish, place the peeled garlic cloves on one side, and the tomatoes on the other. Season with kosher salt and pepper. Add extra virgin olive oil until the tomatoes and garlic are almost covered.
The smaller the baking dish the better for this recipe. Otherwise, you will need an excess amount of oil to cover the garlic and tomatoes. If a larger dish is your only option, complete the recipe and reserve half of the infused garlic oil for future recipes after baking is complete.
Cover with aluminum foil and bake on the middle rack of the oven for 2 hours. Remove from the oven and remove the aluminum foil immediately. Use a slotted spoon to take out the confit tomatoes and set aside. Transfer the garlic and oil to a food processor and blend to smooth.
Place a large pasta pot of salted water on high heat.
Cook the pasta to a dente. Transfer directly to a pan and add the blended garlic and oil. Add a ¼-½ cup or so of pasta water. Toss everything together until the pasta mostly absorbs the liquids. Mix in the confit tomatoes. Add more pasta water if additional sauce is desired.
Top with chopped basil and freshly grated Parmesan cheese.
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