How do you use your Tomato Confit, you ask? This pasta dish is stupid easy, especially if you've already preserved the tomatoes. Let the confit sit on the counter to take the chill off, bring it to room temperature before adding it to the pasta. Any pasta will work with this dish. I found some casarecce at Aldi a while back. I've never seen casarecce before so I bought it and stashed it in the pantry. When I made the tomato confit, I glanced over my pantry options, casarecce yelled, "Pick me!" from its back corner and the rest is history.
Serves 4-6
INGREDIENTS
1 pint tomato confit, room temperature
16 oz pasta, cooked and drained
1 cup grated Parmesan cheese
¼ cup fresh basil, chopped
DIRECTIONS
Cook your favorite pasta and toss everything together, including the lovely tomato flavored oil the confit was stored in. Add salt and pepper to taste. Serve and enjoy!
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