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