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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.

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    Print Recipe
    5 from 16 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?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
    « Aglio e Olio Gnocchi with Broccoli Rabe & Pumpkin
    Easy Homemade Gnocchi »
    337 shares

    Reader Interactions

    Comments

    1. Leslie Kiszka

      November 10, 2019 at 11:01 am

      5 stars
      Those pasta ribbons were calling my name! This is totally a comfort food recipe for me, so I foresee this popping up on our winter menu a lot this season. Thanks for sharing this recipe!

      Reply
      • Candice

        November 11, 2019 at 8:16 pm

        That makes me so happy to hear, Leslie! Glad you enjoyed it!!

        Reply
    2. Veena Azmanov

      November 08, 2019 at 10:44 am

      5 stars
      Love the tomato garlic flavor to this awesome pasta recipe. This is just my comfort meal for Dinner. Thanks. Making again this weekend.

      Reply
      • Candice

        November 11, 2019 at 8:15 pm

        Hooray! So glad to hear, Veena... thanks for sharing with me 🙂

        Reply
    3. Amanda

      November 08, 2019 at 8:49 am

      5 stars
      I just wanted to dive into this massive pile of pasta so I had to make it! it's just as tasty as it looks. And crazy easy. Can't wait to make it again...it's going to be a regular.

      Reply
      • Candice

        November 09, 2019 at 11:04 am

        Thanks for sharing, Amanda! Glad to hear you enjoyed it and will be making it again.

        Reply
    4. Leslie

      November 07, 2019 at 6:36 pm

      5 stars
      Recipes like this are so perfect! I couldn't believe this takes only 15 minutes worth of prep time...but it actually does! So worth it for an amazing pasta meal!

      Reply
      • Candice

        November 08, 2019 at 7:25 am

        So glad to hear you it came out amazing, Leslie... Buon appetito!

        Reply
    5. Kelly Anthony

      November 06, 2019 at 2:35 pm

      5 stars
      I had never made tomato garlic confit before but it came out looking incredible. I also love that it doesn't take much prep to make such a flavorful meal. Will make again for sure!

      Reply
      • Candice

        November 07, 2019 at 9:45 am

        That is so wonderful to hear, Kelly... it's definitely a special dish that looks WAY fancier than the amount of work you have to put in. Thanks for sharing with me how you liked it!

        Reply
    6. Neli Howard

      November 06, 2019 at 12:26 pm

      5 stars
      SO much flavor in this tomato garlic confit. Along with pasta, this is an easy and delicious meal for meatless dinners.

      Reply
      • Candice

        November 09, 2019 at 10:46 am

        Thank you so much, Neli! Glad to hear you enjoyed it and it was easy for you to make!

        Reply
    7. Mimi

      November 06, 2019 at 9:59 am

      5 stars
      Love love this. Great idea to confit everything, then add to the pasta. Couldn’t wait to make it. My husband won’t eat much pasta ? so I made it when I girlfriends over and everyone loved!!!

      Reply
      • Candice

        November 08, 2019 at 7:27 am

        That makes me so happy to hear! Such a great, light but decadent pasta for girls night 🙂

        Reply
    8. Bernice M Hill

      November 05, 2019 at 4:32 pm

      5 stars
      How delicious! I've had confit tomatoes before and they are so sweet. It really is a unique cooking method. What do you do with the olive oil after?

      Reply
      • Candice

        November 08, 2019 at 7:36 am

        For this recipe, I use the olive oil as a part of the sauce! All of it gets used up, and it's all delicious. Can't wait to hear what you think!

        Reply
    9. Aleta

      November 05, 2019 at 6:38 am

      5 stars
      15 minutes of work? Count me in! I love the way the garlic and cherry tomatoes are slow cooked in the oven, this pasta dish is not only easy, but was also absolutely delicious!

      Reply
      • Candice

        November 05, 2019 at 7:37 am

        Thank you so much for sharing, Aleta! Glad you enjoyed the ease of this delicious pasta!

        Reply
    10. Dennis

      November 04, 2019 at 10:09 pm

      5 stars
      This Tomato & Garlic Confit Pasta was making me hungry just looking at it! I wanted this in front of me immediately so I had to make it! I love the idea of cooking this slowly in the oven. The flavor really came out, it was so easy, and everyone loved it!

      Reply
      • Candice

        November 05, 2019 at 7:39 am

        That is awesome to hear, Dennis! Thanks for sharing how easy it was for you... such a great dish that is even a touch fancy... so it's a great one for weeknight meals AND for fancy dinner guests!

        Reply
      • JOYCE LIM

        December 19, 2020 at 8:25 pm

        This looks so yummy! By the way, how long can the confit keep if I make a big batch?

        Reply
        • Candice

          December 20, 2020 at 5:26 pm

          Hi Joyce, great question! Let them cool, pop them into a sealable container, and they will keep in the refrigerator for up to 3 weeks. Hope this helps!

          Reply
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    Candice Walker

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