Tomato Confit Pasta Salad
Let's all make ourselves a promise to never make boring pasta salad ever again! This Tomato Confit Pasta Salad is SO MUCH better than any mayo based meh pasta salad!
Servings: 6 people
Ingredients
- 10 ounces short pasta like orecchiette or ditalini
- 2 pounds cherry tomatoes, quartered
- ½ cup olive oil
- 6 cloves garlic, finely chopped
- ½ bunch basil, plus more as needed
- Kosher salt and freshly cracked black pepper to taste
- 1 teaspoon red pepper flakes
- fresh chives to garnish
Instructions
- Combine the tomatoes and olive oil in a large skillet over medium high heat.
- As the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium and let simmer for 20 minutes, stirring occasionally. The last 5 minutes, add the garlic, salt, pepper and red pepper flakes and stir to combine
- Once the tomatoes start to fall apart, remove them from the heat and let cool in the skillet for about 20 minutes, stir in the basil to wilt.
- Cook the pasta until al dente while the tomatoes are cooling. Reserve about ½ cup of the pasta water once cooked and add to the tomato confit if needed to loosen it up, stir everything into the pasta. Adjust seasoning as needed and serve with fresh basil and chives.
Notes
Use a short pasta that is shaped to "hold" onto sauce for the best flavor experience.
Nutrition
Calories: 367kcal | Carbohydrates: 43g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 26mg | Potassium: 456mg | Fiber: 3g | Sugar: 5g | Vitamin A: 874IU | Vitamin C: 36mg | Calcium: 34mg | Iron: 2mg