My Tomato & Garlic Confit Pasta recipe is absolutely delicious, and full of so much flavor. It’s a light, satisfying comfort pasta. The sweet tomato and garlic confit does all of the hard work as it slow cooks in the oven.
As fancy as this sounds, it’s actually simple! This recipe does take a long amount of time, as it’s cooked very low and slow in olive oil. The garlic and tomato is cooked for two hours in olive oil, and then blended to make a silky smooth, delicious sauce.
To an oven-safe skillet or dish, add the garlic, tomatoes, shallot, rosemary, and olive oil. Season with salt and pepper.
Cook at 250 for two hours. Start cooking the pasta according to the packaging, about thirty minutes before the confit is done. Remove from the oven, add 1/2 cup of pasta water and the heavy cream, then blend with a blender or immersion blender.
Add the pasta into the sauce, and toss to combine. Add freshly shaved parmesan cheese, season with salt and pepper, then serve warm!
