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    Home » Recipes » Pasta

    Cherry Tomato & Garlic Confit Tagliatelle

    Published: Nov 3, 2019 Modified: Oct 26, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    A perfectly light, satisfying comfort pasta. And cherry tomato and garlic confit does all the work for you as it slow cooks in the oven, so you can enjoy this decadent dinner with only 15 minutes of work.

    Platter with twirled pasta topped with sauce and parsley.

    What is tomato confit?

    The word confit means to preserve. In cooking, it is used to describe the process of slowly cooking something in oil. Imagine deep frying, but at a much lower temperature for a prolonged period of time.

    Light pasta sauce - My favorite way to use tomato & garlic confit

    The tomato and garlic confit serve as a perfectly light, olive oil based pasta sauce. You will need the following ingredients:

    • olive oil
    • salt
    • garlic
    • parsley
    • cherry tomatoes
    • thyme
    • pasta
    Ingredients for pasta dish with labels.

    Step by step tomato confit recipe - with photos

    Preheat oven to 275F. With a paring knife, poke a hole in each clove of garlic and each cherry tomato (photo 2). Add the garlic, tomatoes, olive oil, salt, thyme, and (optional) red pepper flakes to an 8”x8” or approximately equivalent base area baking dish. I used a 6"x10" dish in the photos. You don't want to use a dish too large or the olive oil won't cover as much of the tomatoes. Toss to coat (photo 3). Cook for 1 hour and 45 minutes. You can leave it in the oven for up to 2 hours, so no need to worry if you get busy doing other things.

    Tomatoes and garlic in a white dish.

    Remove from the oven (photo 1 below) and squeeze all the garlic cloves out of their skins, discard the thyme sticks, and carefully smash the tomatoes and garlic cloves with a fork (photo 2 below). Mix well (photo 3 below). Taste and season with salt as necessary. Place back in the (off) oven to keep warm until the pasta is cooked.

    Fork smashing cooked tomatoes and garlic in a white dish.

    Place a large pot of water on high heat for the pasta. Season with 2 teaspoon sea salt. Cook per the package until al dente. Mix the drained pasta with the tomato and garlic confit in your serving dish. Toss to coat well. You want all the noodles to be covered in the olive oil, tomato, garlic confit mixture. Garnish with parsley leaves. Serve immediately.

    White platter with twirled pasta, topped with confit tomatoes and parsley.

    Looking for more delicious vegetarian pasta recipes?

    If you love this recipe, I know you'll enjoy these:

    • Aglio e Olio Gnocchi with Broccoli Rabe & Pumpkin
    • Pasta Puttanesca
    • Pasta with Basil, Tomato, Arugula, & Pine Nuts

    Or check out my pasta archives here.

    ★ Did you make this recipe? Please give it a star rating below!★

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    Print Recipe
    5 from 17 votes

    Tomato & Garlic Confit Pasta

    A perfectly light, satisfying comfort pasta. And cherry tomato and garlic confit does all the work for you as it slow cooks in the oven, so you can enjoy this decadent dinner with only 15 minutes of work.
    Prep Time15 mins
    Cook Time2 hrs
    Total Time2 hrs 15 mins
    Course: Main, Main Course
    Cuisine: French, Italian
    Servings: 4
    Calories: 838.74kcal
    Author: Candice

    Ingredients

    • 12 cloves garlic unpeeled
    • ¾ cup extra-virgin olive oil
    • 2 pints cherry tomatoes any size, color, shape
    • ¼ teaspoon sea salt
    • ½ tsp red pepper flakes optional
    • 6 sprigs thyme fresh
    • 1 pound pasta I used tagliatelle
    • 2 teaspoons sea salt
    • ¼ teaspoon sea salt
    • ⅓ cup parsley leaves

    Instructions

    • Preheat oven to 275F. With a paring knife, poke a hole in each clove of garlic and each cherry tomato.
    • Add the garlic, tomatoes, olive oil, salt, thyme, and (optional) red pepper flakes to a 8”x8” or approximately equivalent base area baking dish. Toss to coat. Cook for 1 hour and 45 minutes.
    • Remove from the oven and squeeze all the garlic cloves out of their skins. Discard the thyme sticks, leaving the leaves. Then, carefully smash the tomatoes and garlic cloves with a fork. Mix well. Taste and season with salt as necessary. Place back in the (off) oven to keep warm until the pasta is cooked.
    • Place a large pot of water on high heat for the pasta. Season with 2 teaspoon sea salt. Cook per the package until al dente.
    • Mix the drained pasta with the tomato and garlic confit in your serving dish. Toss to coat well. Garnish with parsley leaves. Serve immediately.

    Notes

    You can make the tomato & garlic confit up to 1 day in advance. Keep covered at room temperature. Heat before serving.
    You can leave the confit in the oven for up to 2 hours, so no need to worry if you get busy doing other things.

    Nutrition

    Calories: 838.74kcal | Carbohydrates: 97.95g | Protein: 17.87g | Fat: 42.62g | Saturated Fat: 5.97g | Sodium: 332.89mg | Potassium: 841.57mg | Fiber: 5.93g | Sugar: 9.07g | Vitamin A: 1723.51IU | Vitamin C: 65.8mg | Calcium: 79.1mg | Iron: 4.04mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
    « Aglio e Olio Gnocchi with Broccoli Rabe & Pumpkin
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    1. D D

      March 13, 2023 at 6:41 am

      5 stars
      This was fantastic! A favorite now 🙂 Thank you for such an easy and delicious recipe.

      Reply
      • Candice

        March 13, 2023 at 2:54 pm

        Thank you for taking the time to share, D... I'm so glad you liked it!

        Reply
    2. Charlotte

      August 03, 2021 at 6:21 pm

      5 stars
      I don’t normally leave reviews, but this was seriously so good. I’ve made pasta with roasted garlic before, but this confit garlic/tomato combo was next level. Ugh my only regret is not making more. So so good. Will definitely make again very soon.

      Reply
      • Candice

        August 08, 2021 at 2:28 pm

        I'm so glad you loved it, Charlotte... and I really appreciate you taking the time to leave a review! Enjoy!

        Reply
    3. Aline

      November 11, 2019 at 10:48 am

      5 stars
      OMG! This was amazing!! It looked, smelled and tasted incredible and it was literally no work at all!!! Thank you for the recipe!

      Reply
      • Candice

        November 11, 2019 at 8:17 pm

        You just made my day with this sweet comment, Aline... so glad to hear you enjoyed it!! Yay!

        Reply
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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