Tomato Confit Pasta
If you're like me and always have tomato confit in your fridge, then this delicious pasta is ready in a cinch whenever you need her! She's truly a secret weapon if there ever was one, and if you don't have tomato confit on hand, she’s still just as easy and wonderful to cook up; it may just take a bit more effort, and we're up for the challenge, always!
WHAT YOU'LL NEED:
Salt and pepper
Red pepper flakes
1 lb. pasta
Grated parmesan or pecorino cheese
WHAT YOU'LL DO:
Boil the pasta in salty water.
Heat olive oil in a pan and add confit tomatoes and tomato oil that comes with them. Season with salt, pepper, and red pepper flakes and sizzle for a few minutes until tomatoes are heated through and start to break down a bit. At this point, it's up to you if you want to create a chunky sauce or if you want to break the tomatoes down fully. Either way, she's tasty!
Strain pasta and toss directly into the pot with confit. Add more oil if needed to coat the pasta. Serve with fresh basil and grated cheese.
Make it step-by-step with me below!
LET'S DO THIS ONE STEP AT A TIME:
1. Throw some fresh olive oil and your tomato confit with tomato oil directly into a pan.
2. Season with salt, pepper, and red pepper flakes and sizzle for a few minutes until tomatoes are heated through and start to break down a bit. For a chunkier sauce, let tomatoes break down only slightly and, for a smoother sauce, break them down all the way.
3. Strain the cooked pasta and toss into the pot with confit.
4. Add more oil if needed to coat the pasta. Serve with fresh basil and grated cheese.