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.

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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!