Share
Pin
Share
0 Shares

Tomato & Garlic Confit Pasta

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.

Jump to Recipe ↓
Tomato & Garlic Confit Pasta

What is Tomato & Garlic Confit?

Confit means to preserve. In cooking, it is the process of slowly cooking something in oil. Think of deep frying, but at a much lower temperature, and for a long time. It creates a new depth of flavor, even though it’s created with simple ingredients.
Jump to Recipe ↓

Ingredients You'll need For This Sauce

  • Garlic
  • Sweet Tomatoes
  • Olive oil
  • Heavy cream
  • Rosemary
  • Shallot
  • Parmesan
  • Kosher salt and black pepper

How to make garlic and tomato confit

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.

step 1:

To an oven-safe skillet or dish, add the garlic, tomatoes, shallot, rosemary, and olive oil. Season with salt and pepper. 

step 2:

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.

step 3:

Add the pasta into the sauce, and toss to combine. Add freshly shaved parmesan cheese, season with salt and pepper, then serve warm! 

Tips for Tomato & Garlic Confit Pasta

  • Pasta: I prefer to make this with rigatoni pasta personally! It’s good to choose a noodle that will hold on to the pasta sauce well.
  • Garnishes: you can add fresh basil or fresh parsley if you’d like! Feel free to also add more freshly grated parmesan cheese.
  • Fresh rosemary: fresh rosemary is the best option for this dish vs. dried rosemary.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato & Garlic Confit Pasta

Tomato & Garlic Confit Pasta

  • Author: Meg Brooks
  • Total Time: 30 minutes
  • Yield: 6 1x
Print Recipe

Ingredients

Scale
  • Sweet tomatoes
  • 2 heads of garlic
  • 1 shallot, sliced
  • Fresh rosemary
  • 1 ½ cups extra virgin olive oil
  • ½ cup heavy cream
  • ½ cup parmesan, freshly grated
  • ¼ cup pasta water
  • 1 box Rigatoni pasta, cooked al dente
  • Kosher salt
  • Black pepper

Instructions

  1. Preheat the oven to 250 degrees. Peel the garlic cloves from both heads of garlic.
  2. In an oven-safe skillet, add garlic, tomatoes, olive oil, salt, pepper, and rosemary.
  3. Bake covered for an hour and a half. Remove the lid, and cook for another 30 minutes.
  4. Add the heavy cream and water, and either add to a blender or use an immersion blender to blend, making a creamy pasta sauce.
  5. Add parmesan cheese and pasta, tossing to combine. Plate and serve with more cheese (if desired) — and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Share
Pin
Share
0 Shares