Author: Sandra Valvassori, Tomato and Shallot confit adapted from Ottolenghi's Simple: A Cookbook
sandravalvassori.com
This favorite Summer Pasta with Tomato and Shallot Confit is bursting with brightness! Sun-ripened sweet cherry tomatoes are slowly cooked in olive oil with shallots, garlic, and thyme sprigs until jammy and caramelized. Tossed with pasta and topped with fresh basil and parmesan cheese, it is a simple and spectacular recipe you're going to regularly crave.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 4
Ingredients
3pintscherry tomatoesmixed colours if possible
4-6large garlic cloves,crushed and peeled
5large shallots,cut into 1 1/4-inch pieces
1teaspoonkosher salt or sea salt,more as needed
Freshly ground black pepperto taste
1/2cupextra-virgin olive oil
3-4sprigs fresh thyme
1poundspaghetti noodles,or any dried pasta
Handful torn basil leaves
1/4cupgratedor shaved Parmigiano-Reggiano
Red pepper chili flakes,for finishing (optional)
Instructions
Preheat oven to 325°F.
In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, 1 teaspoon salt and pepper to taste. Pour the olive oil over everything, then toss to combine. Top with thyme sprigs.
Bake until the vegetables are soft and slightly caramelized, about 45-55 minutes, stirring once during cooking.
While the tomatoes are cooking, bring a large pot of salted water to a boil. Cook pasta until al dente, or according to package instructions. Reserve 1/2 cup pasta water then drain and transfer pasta to a large bowl. Add a few cups of tomato and shallot confit with the juices and a few splashes of the reserved pasta water. Toss to combine. Taste and adjust seasoning with a little more salt and pepper to taste, if needed.
Stir in the basil and a sprinkle of red pepper flakes (if using). Serve immediately, topped with parmesan and passing additional tomato and shallot confit at the table, if desired.
Notes
To store confit: Any leftover tomato and shallot confit can be stored in the refrigerator, for up to 2 weeks, in a an airtight container. Top with a little more olive oil to make sure the tomatoes are covered - this preserves them longer.To store pasta with confit: Leftover pasta with confit can be stored in an airtight container and refrigerated for up to 4 days. Reheat gently in a large skillet over medium-heat, adding a splash of water if it seems dry.