Pasta With Tomatoes, Basil and Garlic

Summer is the best time for juicy red tomatoes, and this week’s three-ingredient pasta takes full advantage. Today, Brandon from Kitchen Konfidence shares his recipe for pasta with slow-cooked tomatoes, basil and garlic. Here’s how to make it…

Tomato Confit Pasta
by Brandon Matzek of Kitchen Konfidence

Ripe, fragrant tomatoes are a favorite of mine during the summer months, so I try to cook with them as much as possible before the season ends. I love using fresh tomatoes in salads, appetizers and cocktails, but most of all, in tomato sauce.

This recipe pairs slow-cooked tomato confit with al dente pasta and fresh basil. The term confit is typically associated with meat (especially duck), but can also be applied to fruits and vegetables. Confit simply means to cook something in fat at a low temperature for a longer period of time.

Here, cherry tomatoes are tossed with olive oil, garlic and basil, then slow-cooked until tender and wrinkled. The resulting tomato confit has a wonderfully concentrated tomato flavor. With just a handful of ingredients and minimal effort (everything cooks in the oven), you can have a delicious, seasonal pasta sauce that’s ready in under an hour.

Sometimes I like to double the recipe below and store leftovers in the fridge for later use. Tomato confit can also be used as a condiment for steak, chicken, sandwiches, salads or crostini. Just be sure to bring the mixture to room temperature before using.

Recipe: Pasta with Tomato Confit, Basil and Garlic

You’ll need:
12 oz dried pasta
2 pints (50–60) cherry tomatoes, stemmed
4 garlic cloves, smashed and peeled
Handful of basil leaves, torn, plus more for topping
1/3 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat oven to 325F. Place tomatoes, garlic and basil on a rimmed baking sheet, and drizzle with extra-virgin olive oil. Sprinkle with a large pinch of salt and several turns of black pepper, then toss to combine. Bake until the tomatoes are soft and wrinkled, 45—50 minutes, stirring the tomatoes around a few times to ensure even cooking.

While the tomatoes are cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (soft on the outside, but still some bite left on the inside). Place cooked pasta and tomato confit in a large bowl, tossing to combine. Season to taste with additional salt and pepper (I add a couple additional pinches of salt).

To serve, finish with a drizzle of extra virgin olive oil and a sprinkling of chopped fresh basil.

* If you don’t plan to use all the confit right away, skip the garlic and store the confit in the fridge for up to four weeks.
Thank you so much, Brandon!

P.S. More best recipes, including skillet lasagna and garlic bread.

(Photos and recipe courtesy of Brandon Matzek. Thanks to Caroline Donofrio for helping with this series)

  1. Yum, really tasty. Top marks for this, and thanks for sharing.


  2. I made this for dinner tonight to use up our cherry tomatoes and basil from the garden before we get a frost, and it blew me away! Sooooo delicious, and definitely going in my top 5 pasta recipes. Thank you!

  3. Made this for dinner last night. This is ridiculously good and so, so easy to make! Even my friend who has been living in Rome for the past year and mastered the art of cooking pasta commented how good it was. Thanks so much :)

  4. I’ve got tomatoes and garlic roasting in the oven as I type. Can’t wait!

  5. Such a simple recipe that looks SO good! Will give this a try sometime. Thanks for sharing :)

  6. Yum – this is such a perfect summer pasta! Delicious!!

  7. That looks so yummy! Can’t wait to try it out. I’m sure the hubby will love it!. It look looks simple to do but do gourmet :)

  8. This looks wonderful – for fall. But with 100+ degree days I avoid turning on my oven almost all summer. i’ll use the stovetop and toaster oven, and sometimes the crock pot. Any savory summer salads?

  9. This looks so delicious! Making this for dinner some time this week! Thanks for the recipe.

  10. Looks delicious and simple! Is that a ceramic cookie sheet? Very interesting- I’ll have to do a little research!


  11. I’m still dreaming about last week’s pasta, but I’ll try this one too! :)


  12. This looks so good! I love sun-dried tomatoes and while these aren’t sun dried, they’re a similar texture. Can’t wait to try this!

  13. just THREE ingredients? please tell me this guy has a whole cookbook :)

    xo! Dakota

  14. This looks so good! I love, love tomatoes in the summer–making tomato soup right now : )

    Also, on a slightly silly note, it’s fun to see a gentleman featured on the blog. Nice change of pace!

  15. I do this but sub the basil (which IMO gets bitter and soggy when cooked) for big chunks of onion. YUM.

  16. I saw that bowl at Anthropology yesterday. Now I’m regretting not getting a setting.

  17. Our garden is overflowing with tomatoes (good problem) – can’t wait to try this!

  18. I think some fresh Parmesan would put this over the top! Cheese doesn’t count as a fourth ingredient anyway, it’s just like salt and pepper. ;)

  19. Oh this looks delicious!! I need to give this a try.

  20. looks dellish! i think its time for me to learn how to make one!

  21. So simple, and looks delicious!Thank you for sharing!

  22. Thanks so much for sharing! Can’t wait to try it this weekend. I just love anything pasta & roasted cherry tomatoes.

  23. The little ones here would go crazy just by seeing all the little tomatoes alone. They love those and could eat an entire meal of just tomatoes I’m sure :-)

    Looks delicious!

  24. It looks delicious! Casarecce are my favourite pasta shape too :) living in Italy for a year has taught me there is nothing better than a really well made bowl of tomato pasta – I’ll use this to bring some sunshine to my days when I’m back at uni in the UK xxx

    Lucy @ La Lingua : Life in Italy

  25. This just looks absolutely delicious! I will try and rustle this up – thank you for sharing.

    Beccy ~ Bluebell & Bumpkin