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Tomato and Garlic Confit Pasta Recipe

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4.3 from 10 reviews

A rich and flavorful Tomato and Garlic Confit Pasta recipe featuring slow-cooked cherry tomatoes, garlic, and shallots combined with creamy sauce and Pecorino Romano cheese, delivering a comforting and elegant Italian-inspired dish.

Ingredients

Confit Ingredients

  • 18 ounces cherry tomatoes
  • 2 bulbs garlic, peeled
  • 6 shallots, peeled
  • 1 sprig fresh rosemary
  • 1 cup extra virgin olive oil
  • Generous amount of salt

Sauce and Pasta

  • 3/4 cup heavy whipping cream
  • 2 ounces grated Pecorino Romano or Parmesan, plus extra for garnish
  • 11 ounces penne pasta
  • 1 teaspoon chilli flakes (optional, for garnish)

Instructions

  1. Preheat: Preheat your oven to 150°C (300°F) to prepare for the confit cooking process.
  2. Confit: In a large baking dish or oven-proof pan, combine the cherry tomatoes, peeled garlic cloves, peeled shallots, rosemary sprig, olive oil, and a generous amount of salt. Bake in the oven for 1 hour, until the tomatoes and garlic are soft and tender. Reserve 2 tablespoons of the infused olive oil in the pan and carefully pour the rest into a jar to use later in other dishes. The oil will absorb a wonderful tomato and garlic flavor.
  3. Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook the penne pasta according to the package instructions for al dente, but drain 1-2 minutes earlier than prescribed. Reserve 1/2 to 1 cup of the pasta cooking water before draining.
  4. Blend Confit: Place the baking dish with the confit on the stovetop over medium heat and bring it to a slow simmer. Stir in the heavy whipping cream and cook for several minutes until the mixture begins to bubble gently. Remove and discard the rosemary sprig. Using an immersion blender or a standard blender, carefully blend the contents until smooth and fully combined into a creamy sauce.
  5. Add Pasta Water and Combine: Add the cooked pasta directly to the sauce pan and reduce the heat to low. Gradually stir in the reserved pasta water and the grated Pecorino Romano cheese, incorporating slowly to achieve a silky, glossy texture. Adjust the amount of pasta water used as needed to perfect the sauce’s consistency.
  6. Garnish & Serve: Serve the pasta immediately, garnished with a sprinkling of chili flakes if desired, and an extra dusting of grated Pecorino Romano or Parmesan cheese for enhanced flavor.

Notes

  • The olive oil leftover from the confit can be stored and used to add flavor to other dishes like salads or roasted vegetables.
  • For a spicier dish, increase the amount of chili flakes or add fresh chili when serving.
  • Ensure not to overcook the pasta; slightly undercooking allows it to finish absorbing flavors in the sauce.
  • If you don’t have an immersion blender, a countertop blender can be used, but blend carefully in batches and allow the mixture to cool slightly before blending.

Find it online: https://dishcooks.com/tomato-and-garlic-confit-pasta-recipe/