Preparation Time: 20 minutes (plus 2 hours mostly unattended for tomatoes)
Yields: Serves 4 to 6
Turn slow-roasted tomatoes and ricotta into a delightful, easy-to-make dinner with pasta.
- 6 cups (3 pints) cherry tomatoes
- ¾ cup olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon crushed red chile flakes
- 3 garlic cloves, smashed
- 3 rosemary sprigs
- 1 pound short pasta (e.g., gemelli, garganelli, or penne)
- 1 container (15 ounces) whole milk ricotta
- Roast the Tomatoes:
- Preheat the oven to 300°F (150°C).
- In a rimmed baking sheet, combine the tomatoes, olive oil, salt, black pepper, chile flakes, garlic, and rosemary. Mix them well using your hands.
- Roast in the oven until the tomatoes have softened and burst, approximately 1 ½ hours.
- Once roasted, remove the rosemary sprigs and discard them.
- Allow the tomatoes to cool in the oil for at least 10 minutes before serving. Alternatively, you can cool the tomatoes and oil to room temperature, transfer them to a sealable container, and store in the refrigerator for up to a week.
2. Prepare the Pasta:
- Cook your chosen pasta in a large pot of salted water as per the package instructions until al dente.
- Once cooked, drain the pasta in a colander and shake off excess water.
3. Assemble the Dish:
- Transfer the cooked pasta to a large serving bowl.
- Add the prepared tomato confit and ¼ cup of the oil from the baking sheet. You can reserve the remaining oil for other uses, such as vinaigrettes or drizzling over other dishes.
- Before serving, add dollops of ricotta on top of the pasta.
Confit, a traditional French technique, usually involves preserving food by slow-cooking it in fat. It’s not limited to meats; vegetables, especially tomatoes, also shine with this method. This dish is perfect for using up those tomatoes that might be past their prime, turning them into a flavor-packed topping for pasta.