Description
This Simple Confit Courgette and Tomato Pasta is a delightful vegetarian dish combining tender confit courgettes and sweet cherry tomatoes in a flavorful olive oil and garlic sauce, served over perfectly cooked pasta. Quick to prepare and packed with fresh ingredients, it’s an ideal meal for a light yet satisfying lunch or dinner.
Ingredients
Scale
Vegetables
- 2 medium Courgettes (Sliced into thin rounds)
- 1 pint Cherry Tomatoes (Halved)
- 4 cloves Garlic (Sliced)
Other Ingredients
- 1/4 cup Extra Virgin Olive Oil (For confiting the vegetables)
- 300 grams Pasta (Such as spaghetti or penne)
- To taste Salt (Quality sea salt)
- To taste Black Pepper (Freshly cracked)
- 1 handful Fresh Basil (Chopped, for garnish)
- Optional Parmesan Cheese (Freshly grated, for serving)
Instructions
- Prepare Ingredients: Rinse courgettes and cherry tomatoes, pat dry. Slice courgettes into thin rounds and halve the cherry tomatoes to get them ready for cooking.
- Sauté Garlic: Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook gently until it becomes fragrant and golden, releasing its flavor into the oil.
- Cook Courgettes: Add the sliced courgettes to the skillet, stirring gently. Cook for approximately 5-7 minutes until they start to soften but retain some texture.
- Add Tomatoes: Introduce the halved cherry tomatoes into the skillet. Stir gently to mix, allowing the tomatoes to release their juices which will create a natural sauce.
- Simmer and Season: Season the mixture with salt and freshly cracked black pepper. Reduce heat to low and cook for an additional 15-20 minutes until the courgettes are tender and the tomatoes have broken down into a flavorful confit.
- Cook Pasta: While the vegetables are simmering, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Combine Pasta and Sauce: Transfer the drained pasta to the skillet with the confit vegetables. Toss to combine thoroughly, adding reserved pasta water gradually to adjust the sauce consistency as needed.
- Add Fresh Basil: Remove from heat and fold in the chopped fresh basil for a burst of herbaceous freshness.
- Serve: Serve the pasta immediately, garnished with freshly grated Parmesan cheese if desired, and enjoy your warm confit courgette and tomato pasta.
Notes
- You can use any pasta shape you prefer, though long strands like spaghetti or short shapes like penne work best for this sauce.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Using fresh, ripe cherry tomatoes enhances the natural sweetness in the sauce.
- Reserve pasta water contains starch that helps to bind the sauce and pasta together, so don’t skip this step.
- The low and slow cooking of vegetables in olive oil is essential for developing rich flavors without burning the garlic.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
