Tomato Confit Pasta
I recently shared my recipe for Tomato Confit (tomatoes cooked in a bath of olive oil, herbs, and garlic: Yum!) and spoke at length about how versatile they are. So as promised, here is a delicious way to use them!
Some weeknights call for easy meals. And with most of the cooking already done by having confit tomatoes stored in your fridge, this bowl comes together in no time. Inspired by my time in Europe, this is a nod to the bold and bright flavors the Mediterranean has to offer. I start by heating tomato-infused olive oil in a large pan, adding garlic and chopped anchovies to the mix (don’t worry, anchovies lend a deep umami flavor, not pure fishiness). The tomatoes go in next, and once everything has gotten to simmer together, I add al dente spaghetti. A crucial part of the recipe is reserving pasta water, which develops into a velvety, delicious sauce. Grating fresh Parmesan and squeezing fresh lemon juice over the top seal the deal.
What I love about this dish is its technical simplicity and flavor complexity (best of both worlds!). The tomatoes have a luxurious mouthfeel yet stand by themselves in the sauce. The garlic-anchovy duo provides a richness that can’t be substituted. With pantry staples, you have a restaurant-quality meal in no time.
There’ll be another confit tomato recipe on the horizon- Any guesses?
Ingredients
- 8 oz spaghetti, uncooked
- 3 tbsp tomato-infused oil from Confit Tomatoes
- 4 cloves garlic, minced
- 4 anchovy filets, chopped (optional but highly recommended!)
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes
- 7-8 confit tomatoes, roughly chopped
- 1/4 cup Parmesan cheese, grated
- Lemon
- Salt and pepper
Directions
- In a large pot, bring water to a rolling boil. Generously add salt. Cook pasta according to manufacturer’s instructions. Drain, reserving about 1 cup of pasta water.
- Add 3 tbsp tomato oil to a large pan over medium heat. Fry garlic and anchovies until fragrant, about 2 minutes.
- Add herbs, red pepper flakes, and confit tomatoes. Cook for another 2-3 minutes.
- Add pasta, stirring constantly. Add pasta water in 1/4 cup increments, allowing the noodles to absorb the liquid.
- Remove from heat and add Parmesan. Transfer to bowls and dress with a lemon squeeze. Enjoy!
Comments (0)