It’s tomato and garlic confit. It’s pasta. Of course, it’s tomato and garlic confit pasta – basically the trifecta of things I’ve become well-known for.
Tomato and garlic confit pasta
If there’s one thing that will make it onto my table at least once a week it’s a dish that has pasta and tomato. For this particular one, it’s a great, fairly hands-off recipe. It relies on really cooking down the tomato and garlic and then whizzing it into a thick yet creamy sauce.
Cherry tomatoes this time!
I definitely to and fro between how much I love cherry tomatoes or big, juicy heirlooms. They both have an important place in my heart and in my recipes. But, for this one, I think a focus on using cherry tomatoes is preferred because they cook down really well and are easy to whizz up with a stick blender.
Garlic, because – of course
It’s no secret at all that I love garlic, and luckily for me, garlic and pasta are a match made in heaven. While developing this recipe, I found that the garlic flavour was crucial.
Rosemary
Herbs, herbs, herbs. I’ve said it before and I’ll say it again – I think that fresh herbs are such a crucial part of flavourful cooking. Rosemary suits this one perfectly.
FAQ for Tomato and garlic confit pasta
What type of pasta suits this one?
I prefer a shorter pasta for this recipe – so I think a penne it’s great for it. But, it is what suits your taste and what you’ve got leftover in your pantry.
What about some meat?
If you’re looking to add some meat, I think some prawns or some chicken would pair fantastically with this sauce.
If you make this tomato and garlic confit pasta, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Tomato and garlic confit pasta
Ingredients
- 500 g cherry tomatoes
- 2 bulbs garlic peeled
- 6 shallots peeled
- 1 spring rosemary
- 1 cup olive oil
- 3/4 cup cream
- 50 g pecorino romano or parmesan +extra to serve
- 300 g penne pasta
- 1 tsp chilli flakes optional
Instructions
- Preheat oven to 150 degrees Celsius / 300 degrees Fahrenheit.
- In a large baking dish or oven proof pan, combine the tomatoes, garlic cloves, shallots, rosemary, olive oil and generous amount of salt. Bake for 1 hour or until the tomatoes and garlic are soft. Reserve 2 tbsp of olive oil the pan and store the rest of the oil in a jar to be used when making any other dish that requires olive oil. It will have a beautiful tomato and garlic flavour.
- Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water.
- While the pasta cooks, place the pan on the stove and bring to a slow simmer on a medium heat. Add the cream and cook for several minutes or until bubbling. Remove the rosemary sprig and discard. Using an immersion blender or blender, blend the ingredients until smooth and well combined.
- Add the pasta to the pan and reduce the heat to low. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need all of the pasta water so do this step slowly.
- Serve immediately with a sprinkling of chili flakes and extra cheese.
Very delicious! With two cloves of garlic and six shallots, how could it not be?
My changes: I think because my tomatoes were particularly juicy, it made more sauce then I would want on a pound of pasta (also, I used rigatoni), so I added the sauce to the pasta instead of vice versa. The extra sauce will be frozen for another time 🙂 Finally, I also added a dollop of ricotta to my bowl before serving because I had some in the fridge and you can never have too much cheese.
The ricotta sounds like a beautiful addition! Glad you liked it!
Saw it today, made it tonight, just as it says in the recipe, and it came out d e l i c i o u s !
The pan was emptied out in minutes, and the kids have asked me to make again 🙂
Thanks ! This is a keeper 👏
So happy to hear that!
Lovvve your recipes! Made garlic confit & tuscan pasta other night ( k did fettuccine tho) soo delicious..
This one made tonight.. for me bit too much garlic i could have done half… More tomato flavor my thing.
Tho could be cuz I have that luscious tomato cream sauce stuck in my mind lol.
Anyway thanks for the YouTube shorts so I could find you and learn all these new techniques!
Ohh question… do i need to store this tomato-shallot-garlic oil in the fridge? Assuming like the garlic confit needs refrigerator, but mayne not as just the oil. Anyway I didn’t see a note about, so please advise
Thanks again for the easy amazing instructions & recipe ideas!
Thank you! I keep the oil on my bench top and the garlic confit in the fridge! Just make sure the garlic confit cloves are submerged in olive oi when being stored.
This is a keeper! I made it tonight as written. It is absolutely delicious. What a nice thing to happen to tomatoes, garlic and shallots. We have a jar of delicious dipping oil leftover as a bonus. Will definitely be making this one again. Doubling the chili flakes next time!
I am so glad you enjoyed it!
Hi Daen! Saw this recipe on YouTube and immediately saved it to try for dinner haha. I just wanted to ask, is it okay to add regular tomatoes as well? It’s a little difficult to get hold of cherry tomatoes where I live, so I’m not sure the quantity I have is enough for this recipe. Looking forward to your reply, lovely recipe with gorgeous photos! Thank you x
Any type of tomato would work well! Let me know how it turns out for you!
Discovering this recipe has started a new era in my kitchen. I am obsessed. When I know that I’m going to have this pasta for dinner, I leave the office grinning. I finish one portion, and I’m ready to cook another. The quantity listed above gives me two dinners for two people. When I heat the sauce up on the second day, I have to use all of my willpower not to eat it with a spoon straight from the pot. If I start, there is a risk I’ll eat so much that there won’t be enough for the actual dinner. If I dip a spoon in, there is no stopping.
When I have a bigger freezer one day, this is the first thing I’m going to cook a huge batch of, and freeze it in containers for later. I think I’ll start with 3 kilograms of tomatoes.
P.S. I use a pinch of dried rosemary instead of a fresh twig and it works great!
I am so happy to hear you loved the recipe!
Hi! I’m so interested in trying this recipe, but I am lactose intolerant. What would you suggest would be a good substitute for the cream?
Coconut milk or cream would work really well! Give it a try and let me know how it turned out.