• Kristin G

Pasta Pomodoro with Tomato Confit

This pasta dish is bursting with classic Italian flavors. It's easy to make and I promise it will be on frequent rotation in your household. Confit is a bit of an intimidating but it is simply cooking the tomatoes and garlic in olive oil in a baking dish, easy peasy!


Check out the demo video below and let me know if you make this dish.


Ingredients:


Tomato Confit

  • 1 1/2 pints grape tomatoes or any other small tomato

  • 7-9 cloves garlic

  • 1/2 cup olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon Italian seasoning

  • 1/4 teaspoon pepper


Pasta Pomodoro

  • 1lb thin spaghetti or any long pasta

  • 2 tablespoons olive oil

  • 1/2 of a small onion, small dice

  • 3/4 cup of tomato/garlic confit mixture

  • 1/4 teaspoon red pepper flake

  • 1/4 cup grated parmesan cheese

  • 2-3 tablespoons basil

  • Salt and pepper to taste


Method:

  • Combine all tomato confit ingredients in shallow baking dish, bake at 350 degrees for 90 minutes stirring every 30 minutes. It’s done when the garlic soft and tomatoes have burst

  • Bring a pot of salted water to a boil

  • In a large skillet over medium heat, sauté onion in 2 tablespoons of olive oil

  • Once translucent, add tomato/garlic confit and mash any lumps, add red pepper flakes

  • Cook pasta according to package directions

  • Add pasta to sauce and toss, add basil and parmesan. Taste for seasoning with salt and pepper as needed.

  • Serve with additional parmesan on top, enjoy!





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