Comfort food at its finest – creamy, cozy, and full of flavor.

If you’re craving a warm, soul-soothing dish that feels fancy but is secretly super simple, then this Tomato and Garlic Confit Pasta is calling your name. It’s creamy, rich, and loaded with the deep flavors of slow-roasted cherry tomatoes and tender, mellow garlic. Whether you’re cooking for yourself on a weeknight or impressing friends at a dinner party, this dish checks every box 🙌

Why You’ll Love This Pasta

Here’s why Tomato and Garlic Confit Pasta will become a new favorite:

Minimal prep – your oven does most of the work 🍽️
Bursting with rich, roasted flavors
Creamy and comforting, yet elegant enough to serve guests
Great way to use up cherry tomatoes and garlic

Ingredients You’ll Need

Let’s start with the stars of the show. This dish is built on two parts: the confit and the pasta.

For the Tomato & Garlic Confit:

18 ounces of cherry tomatoes
2 bulbs of garlic, peeled
6 shallots, peeled
1 sprig fresh rosemary
1 cup extra virgin olive oil

For the Pasta & Sauce:

¾ cup heavy whipping cream
2 ounces grated Pecorino Romano or Parmesan (plus more for garnish)
11 ounces of penne pasta
1 teaspoon chili flakes (optional, for garnish)

This rich blend of ingredients creates that signature silky, aromatic sauce that defines Tomato and Garlic Confit Pasta.

How to Make Tomato and Garlic Confit Pasta

1. Preheat the Oven

Set your oven to 150°C (300°F). This low, slow heat helps caramelize the tomatoes and mellow out the garlic.

2. Roast the Confit

In a large baking dish, combine the cherry tomatoes, garlic cloves, shallots, rosemary, olive oil, and a generous pinch of salt.
Bake for 1 hour, until everything is soft and beautifully fragrant.
👉 Tip: Reserve 2 tablespoons of this flavorful oil for your pasta, and store the rest — it’s gold for salad dressings or roasted veggies!

3. Boil the Pasta

Bring a big pot of salty water to a boil. Cook your penne until just under al dente (about 1-2 minutes less than the package suggests).
Don’t forget to reserve ½ to 1 cup of pasta water — it’s key for a silky sauce.

4. Make the Sauce

Place your roasted confit on the stove over medium heat. Add in the cream and simmer for a few minutes until bubbling.
Remove and discard the rosemary sprig. Then, using an immersion blender or regular blender, blend the sauce until smooth and creamy.

5. Mix Everything

Add the pasta to the pan with the sauce. On low heat, gradually stir in the cheese and reserved pasta water until the sauce reaches a glossy, velvety texture.
You might not need all the pasta water, so go slow.

6. Garnish and Serve

Serve immediately with extra grated cheese and a sprinkle of chili flakes if you like a little heat 🔥

Chef’s Tips 👩‍🍳

Use ripe cherry tomatoes for a naturally sweet, deep flavor
Don’t rush the roasting – low and slow is what makes the confit so special
The reserved oil can be stored in the fridge and used in pasta, eggs, or even on toast!

Final Thoughts ❤️

This Tomato and Garlic Confit Pasta is more than just a dish – it’s a warm hug in a bowl. It’s the kind of recipe you’ll come back to again and again because it’s simple, satisfying, and full of character. So light a candle, pour a glass of wine, and enjoy every bite.

Bon appétit! 🍷🍝

Tomato and Garlic Confit Pasta 🍅🧄

Author: Alora chef
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Roasting, Blending, Boiling
Cuisine: Italian-Inspired
Diet: Vegetarian

Print Recipe

Description

A rich and comforting Tomato and Garlic Confit Pasta made with slow-roasted cherry tomatoes, mellow garlic, and a creamy cheese sauce—perfect for weeknight dinners or special occasions.

Ingredients

Scale

18 ounces cherry tomatoes
2 bulbs garlic, peeled
6 shallots, peeled
1 sprig fresh rosemary
1 cup extra virgin olive oil
¾ cup heavy whipping cream
2 ounces grated Pecorino Romano or Parmesan (plus extra for garnish)
11 ounces penne pasta
1 teaspoon chili flakes (optional, for garnish)

Instructions

Preheat oven to 150°C (300°F).
In a large baking dish, combine cherry tomatoes, peeled garlic, shallots, rosemary, olive oil, and salt. Roast for 1 hour until tender.
Reserve 2 tablespoons of the infused oil and store the rest in a jar for later use.
Bring a large pot of salted water to a boil. Cook penne until 1-2 minutes before al dente. Reserve ½ to 1 cup of pasta water.
Place the roasted confit on the stove over medium heat. Add the heavy cream and simmer for a few minutes until bubbling.
Remove the rosemary sprig. Blend the confit mixture until smooth using an immersion or standard blender.
Add cooked pasta to the sauce, reduce heat to low, and gradually stir in pasta water and grated cheese until the sauce becomes silky.
Serve immediately with extra cheese and chili flakes if desired.

Notes

Use ripe cherry tomatoes for best flavor.
Don’t skip reserving the pasta water—it helps emulsify the sauce.
The leftover confit oil can be used in other recipes like roasted veggies or dressings.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 7g
Sodium: 310mg
Fat: 38g
Saturated Fat: 13g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 14g
Cholesterol: 50mg

Keywords: Tomato and Garlic Confit Pasta, creamy pasta, roasted cherry tomato pasta, vegetarian pasta recipe