Tomato Confit Spaghetti

AuthorSylvieCategory, DifficultyBeginner

Is there a problem a big beautiful plate of pasta can't fix? Pasta is a joy to cook and eat. Pasta is love on a plate! For this recipe, I confit-ed juicy grape tomatoes in extra virgin olive oil with garlic, chili, and basil until the tomatoes are gorgeously bursting. I mashed the garlic and tomato confit, I cooked Spaghetti, I tossed all the goodness together with the confit oil, fresh basil, and grated Parmesan. Simple, delicious, irresistible. Here's the recipe!

Yields3 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins
For The Tomato Confit
 500 g cherry or grape tomatoes
 1 small chili (optional)
 5 small basil stems
 1 small garlic bulb
 Salt to taste
 Black pepper to taste
  cup extra virgin olive oil
For The Pasta
 250 g Spaghetti
 10 basil leaves, plus more to garnish
 Freshly grated Parmesan cheese
1

Place the tomatoes, chili if using, and basil stems in a small pot. Cut the top off the garlic bulb and add it to the pot, cut side down. Season with salt and black pepper, then drizzle in the extra virgin olive oil. Stir to combine and place the pot on medium heat. As soon as the oil starts simmering, reduce to low heat and cover the pot. Cook for 75 Minutes, or until the garlic is soft and the tomatoes burst. You want to keep it gently simmering not boiling, so make sure that the flame is low.

2

Cook the Spaghetti in a pot filled with generously salted boiling water according to the packet instructions. Always remember to keep the pasta al dente!

3

Meanwhile, squeeze the soft garlic out of the bulb unto a large bowl. Mash the garlic using a fork then add most of the tomatoes and confit oil. Discard the chili and basil stems. Mash the tomatoes and enjoy watching them burst and release their wonderful juices. Finely slice basil leaves and add them. Fish the Spaghetti out of the pot and transfer the to the bowl along with some cooking water. Grate some Parmesan cheese on top and toss well to combine. Taste, adjust the seasoning and flavors.

4

Transfer to your serving plate, top with the rest of the tomatoes along with some confit oil, garnish with beautiful basil leaves, and finish with grated Parmesan. Enjoy!

Ingredients

For The Tomato Confit
 500 g cherry or grape tomatoes
 1 small chili (optional)
 5 small basil stems
 1 small garlic bulb
 Salt to taste
 Black pepper to taste
  cup extra virgin olive oil
For The Pasta
 250 g Spaghetti
 10 basil leaves, plus more to garnish
 Freshly grated Parmesan cheese

Directions

1

Place the tomatoes, chili if using, and basil stems in a small pot. Cut the top off the garlic bulb and add it to the pot, cut side down. Season with salt and black pepper, then drizzle in the extra virgin olive oil. Stir to combine and place the pot on medium heat. As soon as the oil starts simmering, reduce to low heat and cover the pot. Cook for 75 Minutes, or until the garlic is soft and the tomatoes burst. You want to keep it gently simmering not boiling, so make sure that the flame is low.

2

Cook the Spaghetti in a pot filled with generously salted boiling water according to the packet instructions. Always remember to keep the pasta al dente!

3

Meanwhile, squeeze the soft garlic out of the bulb unto a large bowl. Mash the garlic using a fork then add most of the tomatoes and confit oil. Discard the chili and basil stems. Mash the tomatoes and enjoy watching them burst and release their wonderful juices. Finely slice basil leaves and add them. Fish the Spaghetti out of the pot and transfer the to the bowl along with some cooking water. Grate some Parmesan cheese on top and toss well to combine. Taste, adjust the seasoning and flavors.

4

Transfer to your serving plate, top with the rest of the tomatoes along with some confit oil, garnish with beautiful basil leaves, and finish with grated Parmesan. Enjoy!

Tomato Confit Spaghetti
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