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

Gaby Dalkin
5 from 1 vote

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.

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25 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 🙂

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  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

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  10. Maru

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

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  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 :).

  15. Debbie Johnson

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

    Thanks!

  16. Kim

    How many servings would this be for ? Trying to plug in the recipe to fitness pal for calories!!

  17. Marianne

    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?

    Thanks!

    • Gaby

      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