This pasta screams summer with beautiful bursts of flavor from the tomato confit, pesto, parmesan, and ricotta cheese. It is one of my favorite pastas and it is so colorful too.
To start you will have to visit my Cherry tomato confit recipe. This takes about 3 hours to prep but is so worth it and lots of leftovers for pastas, dips, and spread for breads and crackers. It is such a beautiful way to use large amounts of cherry tomatoes.
Cherry Tomato Confit <— Click here.
Now after you have the confit prepared the pasta making goes quickly. If you want to make homemade pesto here is my recipe. 10 minute Basil- Pesto Sauce <— Click here.
If you are buying from the grocery store, I recommend Barilla Rustic Pesto. It has a lovely flavor. The rest of the pasta ingredients are very simple and those are always the best recipes. I like to use spaghetti noodles but you can use whatever pasta you like. We will finish the pasta off with a couple dollops of ricotta cheese, shaved parmesan and fresh basil.
How stunning is that?
Okay let’s get started.
Cherry Tomato Confit Pasta
Ingredients
- 1 1/2 cups Cherry tomato confit Recipe in post
- 1/8-1/4 cup Basil pesto Add however much you like
- 4 servings pasta I use spaghetti noodles
- 8 tbsp. ricotta cheese
- shaved parmesan cheese
- salt and pepper
- fresh basil, chiffonade garnish
Instructions
- Boil the noodles in salted water until al dente. Reserve 1/2 cup of pasta water and drain the noodles.
- In the same pot pour in some of the confit oil over medium heat. Add 1 1/2 cups confit tomatoes.
- Heat for 2 or 3 minutes until warm and then add the pesto. Mix and toss in the pasta.
- Next goes the reserved pasta water, salt and pepper.
- Toss well and cook for 2 more minutes.
- Serve with 2 tablespoons of ricotta for each portion. Top with fresh basil and shaved parmesan cheese.
- ENJOY!
[…] is my favorite pasta with the confit. Cherry Tomato Confit Pasta! <— Click […]