Tomato Confit Pasta

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You guys, Peru was magical! I just posted my re-cap of Cusco and now it’s time to let the recipes start rolling in. First up is this Tomato Confit Pasta!

Tomato Confit Pasta from (@whatsgabycookin)

I’ve been making tomato confit for the past few years, but why had I never thought to add it to pasta!! Our first night in Cusco we rolled in off the train and were exhausted. So exhausted that we almost skipped dinner, but then I was like, me… skip dinner? I don’t think so! So we piled into the super dark and romantic dining room at the Inkaterra La Casona. I ordered the tomato confit pasta because I’ve never been able to turn down a bowl of carbs and it was easily one of the most delicious meals of the entire trip. Slowly cooked tomatoes with a pinch of saffron, salt and pepper that gets tossed with pasta and then topped with a bit of salty parmesan. Simple, delicious and perfect for all you cooks looking for an easy weeknight meal!

Tomato Confit Pasta from (@whatsgabycookin)

Tomato Confit Pasta

5 from 3 votes
Course Dinner
Cuisine Italian


  • 10 ounces spaghetti or linguini
  • 1 pound cherry tomatoes cut into quarters
  • 1/3 cup good quality olive oil
  • 1 pinch saffron about 20 threads
  • kosher salt and freshly cracked black pepper to taste
  • fresh chives for garnish


  • In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine.
  • Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes.
  • After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.
  • Cook the pasta until al dente. Reserve about ¾ cup of the pasta water once cooked and add to the tomato confit, stir everything into the pasta. Adjust seasoning as needed and serve with chopped chives.


  1. I love the simplicity of this. What a great day to use some of my pounds of tomatoes from the garden!! I can’t wait to extend the flavor of summer!

  2. Do you add the pasta water after your tomatoes have cooled in the pan for 20 minutes? Or do you add the water first and then let them cool??

  3. I saw you make this on your snapchat and you mentioned adding garlic instead of saffron (I coulnd’t find a small amount in the store). I normally would add the garlic at the beginning, but do you think it will change the flavor too much? Would you add it at the beginning or towards the end? Every recipe i’ve made of yours has been a hit 🙂 thank you!

    1. Add the garlic at the same time you’d add the saffron!! And I’ve made it both ways – flavor is amazing either

  4. Looks great! Could it be adapted to work with chopped regular tomatoes my husband just bought a ton of ‘em.


  5. Hey Gaby!

    I’ve tried making this twice but both times I’ve burnt my tomatoes . I have my burner as low as it can go but maybe my cast iron is retaining too much heat? The caramelized (aka slightly burnt) flavor works but I want to perfect this recipe! Do you have any suggestions?


    1. cast iron def retains a lot of heat! can you do it in a different pan with plenty of oil over the lowest heat setting? Or maybe on a different burner that doesn’t run quiet so hot

  6. 5 stars
    Very good. I added some chopped garlic and one tsp of Trader Joes garlic chili crunch for the simmering part and at the end a half bag of power greens I had in the frig. Used whole wheat pasta. Lots of flavor and an easy meal.

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