Simple Confit Courgette and Tomato Pasta Recipe

If you’re looking for a comforting pasta dish that feels both fresh and indulgent, this Simple Confit Courgette and Tomato Pasta Recipe is an absolute gem. It combines the tender, melt-in-your-mouth texture of slow-cooked courgettes with the vibrant sweetness of cherry tomatoes, all gently bathed in fragrant garlic-infused olive oil. The result is a rich, yet light sauce that coats every strand of pasta perfectly, delivering a harmony of flavors that’s as satisfying as it is straightforward. Whether you’re a seasoned cook or just wanting a fuss-free weeknight meal, this recipe feels like a warm hug on a plate.

Ingredients You’ll Need

Every ingredient in this dish plays a crucial role, keeping the pasta fresh, colorful, and layered with flavor. These simple, high-quality components come together effortlessly, ensuring your finished dish is as delightful in taste as it is in appearance.

• 2 medium Courgettes: Sliced into thin rounds to cook evenly and soak up all those lovely flavors.
• 1 pint Cherry Tomatoes: Halved to release natural juices that form the base of the sauce.
• 4 cloves Garlic: Thinly sliced to infuse the olive oil with savory depth and aroma.
• 1/4 cup Extra Virgin Olive Oil: The heart of the confit process, softening vegetables and adding richness.
• 300 grams Pasta (spaghetti or penne): Your pasta choice should ideally be something that holds sauce well.
• Salt to taste: Use good quality sea salt to enhance every ingredient’s natural essence.
• Black Pepper to taste: Freshly cracked for a subtle spicy kick and tantalizing aroma.
• 1 handful Fresh Basil: Chopped and added at the end for a fresh herbal brightness.
• Parmesan Cheese (optional): Freshly grated, it adds a creamy, salty finish if you like a cheesy twist.

How to Make Simple Confit Courgette and Tomato Pasta Recipe

Step 1: Prep Your Veggies

First things first, take your courgettes and cherry tomatoes and give them a good rinse to remove any garden dust or residues. Pat them dry thoroughly because excess moisture can dilute your sauce. Slice the courgettes into thin rounds so they cook evenly, and halve the cherry tomatoes so they burst beautifully in the pan later on.

Step 2: Infuse the Olive Oil with Garlic

Next, gently heat your extra virgin olive oil over medium-low heat. Add the sliced garlic and let it slowly turn golden, releasing that wonderful garlicky fragrance that will set the flavor tone for the entire dish. Be patient here — rushing this step risks burning the garlic and making it bitter.

Step 3: Cook the Courgettes

Now, toss in the sliced courgettes. Stir them gently in the fragrant oil and garlic blend, making sure they don’t stew too aggressively. Cook for about 5 to 7 minutes until they soften but still hold their shape, allowing them to soak in the flavors while maintaining a pleasant texture.

Step 4: Add the Cherry Tomatoes

Introduce the cherry tomatoes to the skillet, mixing carefully. As they warm through, they will begin to release their juices, forming a gorgeous, natural sauce. This step transforms the dish — it’s where the magic of confiting veggies melds with pasta sauce perfection.

Step 5: Season and Simmer

Season your vegetables with salt and freshly cracked black pepper, adjusting quantities to your taste. Reduce the heat to low and let everything cook gently for 15 to 20 minutes. This slow confit process draws out the sweetness from the tomatoes and softens the courgettes until they practically melt in your mouth.

Step 6: Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until perfectly al dente. Don’t forget to scoop out about a cup of the pasta water before draining — that starchy liquid is key for adjusting your sauce’s consistency later.

Step 7: Combine Pasta and Sauce

Transfer your drained pasta straight into the skillet with your confit courgette and tomato sauce. Toss everything together with care so every strand is beautifully coated. If the sauce seems thick, add a splash of the reserved pasta water a little at a time until you reach the silky texture you desire.

Step 8: Final Touches

Take the skillet off the heat and gently fold in the fresh chopped basil. This final burst of herbaceous flavor instantly lifts the dish. Now’s the moment to sprinkle over some freshly grated Parmesan if you’re feeling indulgent, adding a subtle nutty richness.

Step 9: Enjoy Immediately

Serve your Simple Confit Courgette and Tomato Pasta Recipe warm to fully enjoy the contrast of textures and the vibrant harmony of flavors. It’s the kind of meal that hits the spot every single time.

How to Serve Simple Confit Courgette and Tomato Pasta Recipe

Garnishes

Fresh basil is a must for its bright, aromatic lift, but you can also sprinkle toasted pine nuts or a few chili flakes for extra texture and a gentle heat. A drizzle of good olive oil over the top right before serving can add a glossy, indulgent finish as well.

Side Dishes

This pasta pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness, or some crusty garlic bread for dipping into every last bit of sauce. For a heartier meal, grilled chicken or a lemony baked fish make perfect companions.

Creative Ways to Present

Serve this pasta in rustic bowls to highlight its homely charm, or plate it elegantly by twirling the pasta with a fork before placing it down. Garnish with a sprig of basil and a light dusting of Parmesan for an Instagram-worthy finish that tastes as good as it looks.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be cooled completely and stored in an airtight container in the fridge. They’ll keep well for up to 3 days, allowing you to enjoy this simple confit courgette and tomato pasta recipe again without losing that fresh flavor.

Freezing

Although the texture of courgettes and tomatoes might change slightly when frozen, you can freeze this pasta if needed. Place portions in freezer-safe containers, and it will last for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheating

To reheat, warm the pasta slowly on the stovetop with a splash of water or extra olive oil to revive the sauce’s silkiness. Avoid using high heat to keep the courgettes from becoming mushy. A quick zap in the microwave with a cover also works well for convenience.

FAQs

Can I use other types of zucchini in this recipe?

Absolutely! Any medium-sized zucchini will work beautifully. Just make sure to slice them thinly for even cooking and to absorb the confit flavors perfectly.

Is this recipe suitable for vegans?

Yes, it’s naturally vegan if you skip the optional Parmesan cheese or use a plant-based alternative. The olive oil and confited veggies provide plenty of richness and fullness in the flavor.

What pasta type pairs best with this dish?

Spaghetti or penne are ideal because their shape helps trap the sauce in all the right places. However, feel free to experiment with fusilli or even tagliatelle for a fun twist!

Can I add protein to this pasta?

Sure! Grilled chicken, sautéed shrimp, or crispy chickpeas can be mixed in to make this a more substantial meal, while still keeping the essence of the confit vegetables intact.

How long does the confit process take?

The slow cooking on low heat takes around 15 to 20 minutes after the initial sautéing, which is important to soften the courgettes and break down the tomatoes into a luscious sauce.

Final Thoughts

This Simple Confit Courgette and Tomato Pasta Recipe truly captures the joy of effortless, rustic cooking with ingredients you likely already love. It’s perfect for when you want something hearty yet fresh that doesn’t require hours in the kitchen. I encourage you to give it a try and discover just how a few thoughtful steps can turn humble vegetables into something incredibly special and deeply satisfying.

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