Tomato Confit Pasta

July 16, 2020

Tomato Confit Pasta

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


When you need a simple and flavorful recipe that lets the oven do all the work, make this pasta!

Yields6 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins


Ingredients
 2 pt cherry tomatoes
 1 whole head of garlic, crushed and peeled
 2 shallots, thinly sliced
 1 large handful of fresh herb of your choosing (basil, thyme, oregano, etc)
  cup extra virgin olive oil
 1 tsp salt
 ½ tsp freshly cracked black pepper
 16 oz long pasta (e.g. spaghetti)
 2 balls (4 oz each) of fresh burrata
 ½ tsp crushed red pepper (optional)

Directions
1

Preheat oven to 350°F. Wash and pat dry your tomatoes, smash and peel your garlic, and thinly slice your shallots. Add the tomatoes, garlic, shallots, and herbs onto your baking tray. Pour 1/3 cup of olive oil on top (can use up to 1/2 cup if needed depending on size of tray), season with 1 tsp salt and 1/2 tsp black pepper, and mix everything so all ingredients are evenly dispersed and coated in oil. If using fresh herbs, cover them with the tomatoes to prevent burning.

2

Bake in the oven for 60 minutes. At the halfway mark (30 minutes), take the tray out and press the juices out of the tomatoes by pressing down with a fork. DO THIS GENTLY! The tomatoes will be hot and if you press hard or too quickly, the juice might squirt and burn you or make a mess. Give the tomato mixture a good stir and place back into the oven for the remaining 30 minutes.

3

When the tomatoes are almost done, bring a large pot of salted water to a boil and cook pasta according to package instructions. Once the pasta is al dente, turn off the heat and drain completely. Add the tomato confit mixture from the oven into the pot and stir vigorously for 1-2 minutes. As you stir, the tomatoes will break apart and coat the pasta better.

4

Plate and top with torn burrata cheese and additional basil and crushed red pepper (optional)!

Ingredients

Ingredients
 2 pt cherry tomatoes
 1 whole head of garlic, crushed and peeled
 2 shallots, thinly sliced
 1 large handful of fresh herb of your choosing (basil, thyme, oregano, etc)
  cup extra virgin olive oil
 1 tsp salt
 ½ tsp freshly cracked black pepper
 16 oz long pasta (e.g. spaghetti)
 2 balls (4 oz each) of fresh burrata
 ½ tsp crushed red pepper (optional)

Directions

Directions
1

Preheat oven to 350°F. Wash and pat dry your tomatoes, smash and peel your garlic, and thinly slice your shallots. Add the tomatoes, garlic, shallots, and herbs onto your baking tray. Pour 1/3 cup of olive oil on top (can use up to 1/2 cup if needed depending on size of tray), season with 1 tsp salt and 1/2 tsp black pepper, and mix everything so all ingredients are evenly dispersed and coated in oil. If using fresh herbs, cover them with the tomatoes to prevent burning.

2

Bake in the oven for 60 minutes. At the halfway mark (30 minutes), take the tray out and press the juices out of the tomatoes by pressing down with a fork. DO THIS GENTLY! The tomatoes will be hot and if you press hard or too quickly, the juice might squirt and burn you or make a mess. Give the tomato mixture a good stir and place back into the oven for the remaining 30 minutes.

3

When the tomatoes are almost done, bring a large pot of salted water to a boil and cook pasta according to package instructions. Once the pasta is al dente, turn off the heat and drain completely. Add the tomato confit mixture from the oven into the pot and stir vigorously for 1-2 minutes. As you stir, the tomatoes will break apart and coat the pasta better.

4

Plate and top with torn burrata cheese and additional basil and crushed red pepper (optional)!

Tomato Confit Pasta

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