Tomato and Garlic Confit Tagliatelle

Name: Tomato and Garlic Confit Tagliatelle
Cuisine: European, Mediterranean, Italian
Ingredients: 35 cloves of garlic; 2 pints of cherry tomatoes; 1 cup evoo; 1/4 tsp sea salt; 1/2 tsp red pepper flakes; 1/3 cup parsley or basil, chopped; 5 sprigs fresh thyme; 1 lb of your favorite pasta (I used tagliatelle); 1/2 cup grated Pecorino Romano; 1/2 cup grated Parmesan Reggiano

6 steps

Tomato + Garlic Confit Tagliatelle Here's the 3rd dish in my garlic confit series. This pasta has become a favorite dinner item for my family and it's a perfectly light pasta for this summer. And it's so easy to make! There's minimal chopping and zero sauteeing involved. You just add the ingredients to a baking dish and let the tomatoes and garlic work its magic as they slowly cook in the oven.

Updated at: Thu, 17 Aug 2023 08:47:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1088.4 kcal (54%)

Total Fat66 g (94%)

Carbs101.5 g (39%)

Sugars8.1 g (9%)

Protein25.6 g (51%)

Sodium441.7 mg (22%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

35 clovesgarlic

2 pintscherry tomatoes

1 cupevoo

¼ tspsea salt

½ tspred pepper flakes

⅓ cupparsley

or basil, chopped

5 sprigsfresh thyme

1 lbpasta

I used tagliatelle

½ cupgrated pecorino romano

½ cupgrated parmesan reggiano

Instructions

Step 1

Preheat oven to 250F.

Step 2

Add the garlic, tomatoes, evoo, thyme, salt and red pepper flakes (optional) into a medium baking pan.Bake for about 90 minutes.

Step 3

Then remove from oven and turn off oven. Gently smash the garlic and tomatoes with a fork or potato masher. (Be careful when smashing as the hot juice from the tomatoes may splatter on you.) Place back in the oven while the pasta is cooking to keep the confit warm.

Step 4

Cook pasta al dente according to package instructions.

Step 5

Mixed the drained pasta with the confit

Step 6

(including the olive oil) in a bowl. Add the grated cheeses and parsley. Season with salt and black pepper. Serve immediately. Enjoy

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