This tomato confit pasta is a magical one-pan, 15 minute dinner for one. Keep cherry tomato confit in your fridge so you can whip up this quick meal anytime! Based on the famous one-pan technique, this pasta has just a few ingredients but is so delicious and comforting.
- 3 oz dry pasta
- 1 cup water
- 1/4 teaspoon salt
- 1/3 cup cherry tomato confit
- 1-2 tablespoons grated parmesan
- To serve: Basil
- Place 3 oz dry pasta in a small frying pan (I use an 8-inch pan) along with 3/4 cup water and 1/4 teaspoon salt. Turn heat to medium-high.
- When water comes to a boil, reduce heat to medium. Use a fork or tongs to move the pasta around a little every minute or so to ensure it doesn't stick. Keep simmering until most of the water is gone. At this point the pasta should be softened, but still very al dente.
- Add the remaining 1/4 cup water and keep cooking, stirring every minute, until that water is almost all gone too.
- Add 1/3 cup tomato confit to pan and stir vigorously. The oil and tomato juices from the confit will continue to cook the pasta so make sure you're stirring well to help the sauce emulsify.
- Once pasta is cooked (eat and test one!), turn off heat. Add 1-2 tablespoons grated parmesan cheese and torn basil (as much as you want). Stir to combine.
- Serve with additional parmesan, basil and freshly cracked black pepper if desired. If you like things a little spicy, add some crushed red pepper flakes.
- If you're using leftover tomato confit, take it out of the fridge for a few minutes to make it easier to measure out both the tomatoes and the oil.
- You can use any kind of pasta you want for this. Certain shapes might need a little more than 1 cup of water, so keep an eye on it and add more water a tablespoon or two at a time until the pasta is cooked through.