Save Cherry Tomato Confit Pasta with Garlic Oil is a celebration of summer's bounty, where luscious cherry tomatoes slowly roast to perfection, releasing their natural sweetness into fragrant garlic-infused olive oil. This Italian-inspired dish is simple yet elegant, marrying silky spaghetti with a rich, aromatic sauce that bursts with fresh basil and hints of chili. Perfect for a weeknight dinner or a casual gathering, it brings vibrant color and comforting flavors to your table.
Save This dish turns humble ingredients into a luscious, comforting pasta with layers of flavor. The confit tomatoes retain their shape and texture while infusing the olive oil with intense aroma, creating an effortless sauce that clings beautifully to the strands of pasta.
Ingredients
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- 500 g cherry tomatoes, halved
- 6 garlic cloves, thinly sliced
- 1 small bunch fresh basil, leaves picked
- 400 g spaghetti or linguine
- 120 ml (1/2 cup) extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried chili flakes (optional)
- 50 g grated Parmigiano-Reggiano or Pecorino Romano (optional for garnish)
Instructions
- 1. Preheat the oven to 140°C (285°F). Arrange the cherry tomato halves in a single layer in a small baking dish.
- 2. Scatter the garlic slices over the tomatoes. Drizzle all the olive oil evenly over the tomatoes and sprinkle with salt, pepper, and chili flakes (if using).
- 3. Roast in the oven for 1 hour, until tomatoes are soft and confited but not falling apart.
- 4. Towards the end of roasting, cook the pasta in salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
- 5. In a large skillet, combine the confit tomatoes, garlic, and their oil. Add the drained pasta and toss gently, adding reserved pasta water a splash at a time to loosen the sauce as needed.
- 6. Remove from heat. Toss in most of the basil, reserving some for garnish. Season to taste.
- 7. Serve hot, topped with extra basil and grated cheese if desired.
Zusatztipps für die Zubereitung
Take care to roast the tomatoes gently at a low temperature to develop their sweet, concentrated flavor without breaking them down completely. Keeping a splash of pasta water handy helps to achieve a silky sauce that lightly coats the noodles. Use fresh, fragrant basil to add brightness just before serving.
Varianten und Anpassungen
Substitute basil with fresh parsley or oregano for a different herbal note. For a vegan version, omit the cheese or use a plant-based alternative. Use gluten-free pasta if needed to accommodate dietary restrictions.
Serviervorschläge
Serve this pasta hot, garnished with extra fresh basil leaves and a generous sprinkle of grated Parmigiano-Reggiano or Pecorino Romano. It pairs beautifully with a chilled glass of Pinot Grigio or Sauvignon Blanc for an elegant yet effortless meal.
Save 
Save This Cherry Tomato Confit Pasta is a testament to how simple, fresh ingredients can be transformed into a memorable meal with minimal effort and maximum flavor. Enjoy the bright flavors that evoke sunny summer days, all year round.
Recipe FAQs
- → What type of pasta works best?
Spaghetti or linguine is recommended, but feel free to use your favorite pasta type.
- → Can I make this dish vegan?
Yes, simply omit the cheese or use a suitable plant-based alternative for a vegan option.
- → What wine pairs well with this pasta?
A chilled glass of Pinot Grigio or Sauvignon Blanc complements the dish beautifully.
- → How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- → Can I use different herbs?
Yes, basil can be substituted with fresh parsley or oregano for a different flavor profile.
