Tomato Confit & Pesto Pasta


Am I the only one who wants to be outside enjoying the warm weather and not in the house cooking for hours? Well, if you're like me, then this pasta dish is going to be your new fave! Not because of the glorious full cup of olive oil that's included, but because most of the cooking happens without you having to be in the kitchen. Yea, it's one of those recipes! Though the flavor from the roasted garlic and jammy tomatoes will be the greatest reward and will have folks thinking that you spent hours cooking, and you can, of course, agree to their assumptions, we can keep this secret between the two of us!



Ingredients:

2 red chilies, sliced

1 shallot, sliced

10 garlic cloves, smashed

4 cups cherry tomatoes

1 cup olive oil (Replace 1/2 cup with canna oil)

Kosher salt

1 lb. pasta noodles (I used spaghetti)

2 cup basil leaves

1 cup grated parmesan

1 lemon, zested


Instructions:

Preheat oven to 425 degrees F.

Place the chilies, garlic cloves, tomatoes, olive oil, and salt into a saucepan with an oven-safe handle and lid. Cover with a lid and cook in the oven for 1 hour.


Fill a pot with water and bring to a boil. Add a few tablespoons of Kosher salt to the water and cook pasta noodles according to the package instructions. Once finished cooking, drain the water from the pasta.


Remove the tomatoes from the oven, remove only half of the tomatoes, and toss them into the pasta noodles. With the remainder of the tomatoes and oil, directly place it into a blender with basil, salt, and grated parmesan. Blend until smooth, then toss the sauce with the pasta and cook tomatoes.


Serve the pasta with lemon zest, additional grated parmesan, and basil.

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