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Confit Courgette and Tomato Pasta
This confit courgette and tomato pasta is so fresh and summery, perfect for a meat-free dinner. Make sure you save the confit oil as it’s absolutely delicious. It’s great in salad dressings, tossed through pasta and veg, drizzled over grilled meats and fish, on pizzas… the possibilities are endless!
- Prep Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3 1x
Ingredients
Scale
- 2 medium courgettes, cut into 2cm thick slices
- 250 g baby plum tomatoes
- 8 garlic cloves, peeled
- 1 red chilli
- 2 sprigs rosemary
- 1 small bunch thyme
- 500 ml extra-virgin olive oil, or enough to cover
- 50 g parmigiano reggiano, grated
- 1 small bunch fresh basil, roughly chopped
- 300 g dried pasta of choice
Instructions
- Heat your oven to 160°C/ fan 140°C.
- Place the courgettes, baby plum tomatoes, garlic cloves, red chill, rosemary and thyme in a roasting tin.
- Add the extra-virgin olive oil, season generously with salt and pepper and toss to combine. Bake for 1 hour.
- Pour out most of the oil and save it for later. It’s great in salad dressings, tossed through pasta and veg, drizzled over grilled meats and fish, on pizzas… the possibilities are endless!
- Add the parmigiano reggiano and basil and stir to combine.
- Bring a large pot of generously salted water to the boil. Cook your pasta according to the package instructions.
- Drain the pasta, reserving some of the cooking water, and add it to the veg tray. Toss until the sauce nicely coats the pasta, adding pasta water as needed, then plate up, serve and enjoy!
