Tomato Confit Pasta

Rating:

Total Time:

Difficulty:

Easy

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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@whatsgabycookin)

Tomato Confit Pasta

Print Only (Hide on screen only)

Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:

Ingredients

  • 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

Instructions

  • 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.
Tomato Confit Pasta: Chef Vision

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

19 comments

  1. Monika

    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. Heather Christo

    It just looks perfect. I have to use up all of my garden tomatoes, and now i know how!

  3. Julie @ Table for Two

    Talk about delish!! I love how simple yet flavorful this pasta dish is 🙂

  4. Meal Plan // Week 3 – What's Gaby Cooking

    […] – Tomato Confit Pasta – it’s beyond easy and the sauce will make you want to lick your bowl clean! I’m […]

  5. Weekly Meal Plan // Week 7 – What's Gaby Cooking

    […] Tomato Confit Pasta – it’s Grammy Night – so we need something chic, easy and delish for dinner. […]

  6. Everyday Life: Week 29 |

    […] To make this bonkers delicious tomato confit pasta! […]

  7. Annie

    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??

  8. Toni

    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!

    • Gaby

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

  9. Meal Plan // Week 49 – What's Gaby Cooking

    […] – Tomato Confit Pasta – if you haven’t tried it yet, get ready for your life to change. It’s so easy […]

  10. Maru

    Just made this today. My son asked that it be a weekly staple! ❤️ Thanks for another fabulous meal

  11. Meal Plan // Week 7 – What's Gaby Cooking

    […] Tomato Confit Pasta is on deck tonight and it couldn’t be easier or more delish. It’s all about the Tomato […]

  12. Meal Plan // Week 42 – What's Gaby Cooking

    […] – Meatless Monday is getting a dose of Tomato Confit […]

  13. Ericka

    Made this tonight! So delicoius! We also made your roasted brussel sprouts! Sooooo good!

  14. Kat

    5 stars
    I loved this recipe so much! So easy & delicious! Adding this to my sunday dinner rotation :).