Recipe: Tomato Confit Pasta

Wednesday, August 26, 2015

Today I wanted to share one of my favorite pasta recipes for summer. It's simple—only four key ingredients!—and refreshing. I got the initial recipe from an old Cup of Jo post, but will share my (slightly modified) version below.

What you need:

1 lb. pasta (I used penne)
~50 cherry tomatoes, stemmed
7-8 cloves of garlic, peeled and smashed
A small package of basil (a couple hands full)
Olive oil
Salt & Pepper

What you do:

Preheat oven to 325 degrees F

Put (peeled & smashed) garlic cloves, rinsed tomatoes, and rinsed & torn basil leaves on rimmed baking tray

Drizzle in olive oil and add salt and pepper

Toss to coat

Cook for 45-60 minutes, occasionally stirring tomatoes

Near the end of the cooking, boil water for pasta & make pasta, as per usual.

Mix cooked tomatoes with pasta, drizzle some olive oil, and top with fresh basil and cheese of your choice!

I have made this quite a few times, and loved it each time. It feels more refreshing than a heavy tomato sauce...especially good for summer! Which, sadly, is coming to an end. Where did the time go?

Regardless, I hope you enjoy this dish! xx

1 comment:

  1. This sounds so good, Joyce. And, I've definitely got the tomatoes for it! I'm with you - I have no idea where summer went. This year is flying by!