Tomato & Garlic Confit Pasta

Confit is a cooking method used in French cuisine in which food is cooked in oil or fat at a low temperature for a long period of time. For this recipe, tomatoes and garlic are slowly cooked in olive oil until they’re wrinkled and fragrant. The end result is a dish bursting with flavor that is glorious when served over pasta!

4
1 medium head organic garlic, about 12 cloves
2 pints organic grape or cherry tomatoes
3⁄4 cup Natural Grocers® Brand Organic Extra Virgin Olive Oil
3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
2 teaspoons Natural Grocers Brand Bulk Organic Thyme
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Red Chili Flakes (adjust to preferred spiciness level), optional
1 (12-ounce) package Natural Grocers Brand Gluten Free Fettuccini, or your favorite gluten-free fettuccini or tagliatelle
2 teaspoons Natural Grocers Brand Bulk Real Salt
1⁄3 cup chopped organic Italian parsley
finely shredded Parmesan cheese, optional for topping

1. Preheat oven to 325 F.

2. Lay a chef’s knife flat on its side (blade away from you) on top of each garlic clove (one at a time) and give it a whack with the heel of your hand to smash the garlic and pop open the skin. Remove the skin and place in an 8 x 8-inch baking dish. For larger cloves, roughly chop and then place in the baking dish.

3. Use the tip of a paring knife to poke a small slit in each tomato to prevent them from bursting while they cook. Add the tomatoes, olive oil, salt, thyme, and optional chili flakes to the baking dish. Toss to coat and place in the oven. Cook for 1 hour and 30 minutes. After 1 hour of cooking, carefully remove from the oven and using a fork, mash some of the tomatoes with the garlic, stir to combine, and place back in the oven for an additional 30 minutes. Once done, mash the garlic and tomatoes to your desired consistency.

4. Approximately 20 minutes before the confit has finished cooking, place a large pot of water over high heat. Add 2 teaspoons salt and bring to a boil; follow the pasta label directions and cook until al dente. Drain the pasta and transfer to a large serving dish, pour the tomato and garlic confit over the pasta, and toss to coat well. Garnish with chopped parsley and optional Parmesan cheese. Serve immediately alongside a salad and protein of choice.

per one serving

Calories Carbohydrates Protein Fat Fiber
468 kcal 56 g 9 g 44 g 5 g

Recommended Beverage: Wine

Recommended Style: Pinot Grigio

Recommended Brand: Candoni