Roasted Tomato & Garlic Confit Pasta

A hands-off, "slow and low" sauce that creates a luxurious infused oil.

Author: Shared by: Gemini, Inspired By: Dan Pelosi (GrossyPelosi) and Gaby Dalkin (What’s Gaby Cooking). Servings: 4 Prep Time: 10 minutes Cook Time: 60 minutes Servings: 4 Prep: 10 min Cook: 90 min Effort: Easy

Public recipe

PORTIONS

INGREDIENTS

Measure Ingredient Note

1.0 pound Rigatoni or Bucatini pasta
2.0 pints Cherry or grape tomatoes
1.0 head Garlic cloves peeled and left whole
1.0 cup Extra virgin olive oil
4.0 sprigs Fresh thyme
1.0 teaspoon Kosher salt
0.5 teaspoon Black pepper
0.5 cup Fresh basil leaves torn
4.0 ounce Burrata cheese
0.2 cup Grated Parmesan cheese

INSTRUCTIONS

Step

Directions

Preheat: Set your oven to 300°F.

Assemble: In a small baking dish, combine tomatoes, garlic cloves, and thyme sprigs.

Submerge: Pour the 1 cup of olive oil over the top and season with salt and pepper.

Slow Roast: Bake for 45–60 minutes until the tomatoes burst and the garlic is soft and golden.

Boil Pasta: Cook your pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.

Combine: Remove the thyme stems from the oil. Toss the hot pasta with the roasted tomatoes, garlic, and 1/4 cup of the roasting oil.

Finish: Add a splash of pasta water if needed for silkiness. Fold in the basil and Parmesan, then top with the Burrata.

EXTERNAL LINKS

https://whatsgabycooking.com/tomato-confit-pasta/ & https://danpelosi.com/recipe/tomato-confit/