With just 3 fresh ingredients and minimal effort, you can have a plate of this seasonal pasta on the table in under 1 hour.
I know the word confit may conjure up some feelings of worry and anxiety, but I assure you, the process couldn’t be easier. The term confit is typically associated with meat (especially duck), but can also be applied to fruits and vegetables. Confit simply means to cook something in fat at a low temperature for a longer period of time.
Here, I’m tossing cooked pasta with slow-roasted tomato confit and chopped fresh basil. To make the tomato confit, simply toss cherry tomatoes, garlic and basil in olive oil, and slow-roast for 45 minutes. The resulting tomatoes will soften and blister, releasing some of their juices on to the pan. The tomatoes and juices will have a wonderfully concentrated tomato flavor. The pasta cooks up while the tomatoes are in the oven, keeping cook time to a minimum. For best results, give this recipe a try while tomatoes are in season. Continue reading for the recipe.