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.
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
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
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!