Description
Cherry Tomato Confit, and Fresh Pesto are a match made in weeknight dinner heaven. Make a large batch of each ahead, and whip up this pasta in minutes!
Ingredients
Scale
For the Cherry Tomato Confit
- 1 lb Cherry Tomatos
- 4 cloves Garlic smashed and roughly chopped
- 1/3 cup Extra Virgin Olive Oil
- 4 large sprigs Thyme, leaves separated from stems
- Coarse Sea Salt
- Fresh Cracked Black Pepper
For the Pasta
- 1 lb dried Linguine or pasta of your choice
- 2/3 cup Fresh Pesto (or store bought if you prefer)
- 1/3 cup Reserved Pasta Water
Instructions
For the Cherry Tomato Confit
- Preheat oven to 275 F
- Add tomatoes, olive oil, thyme, garlic, and a pinch of salt and pepper onto a baking sheet, tossing to combine and coat the tomatoes well.
- Roast for 1 1/2 – 2 hours
- Tomatoes are done when they are wilted, but not burst
For the Pasta
- While Tomatoes are cooling, cook pasta per package instructions
- When pasta is done, drain, reserving 1/3 cup cooking water
- Return pasta back to the pot, along with pesto.
- Add reserved water in a steady stream, mixing until sauce is well emulsified and binds to pasta
- Top with cherry tomato confit, and serve!
Notes
A nice garnish for this pasta is freshly grated parmesan and basil leaves.
- Prep Time: 00:15
- Cook Time: 02:15
- Category: Pasta
- Cuisine: Italian American