Pasta With Corn, Slow-Cooked Tomatoes & Garlic Confit

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Pasta With Corn, Slow-Cooked Tomatoes & Garlic Confit
Servings
Ingredients
  • 12 cloves garlic unpeeled (for the garlic confit)
  • 1/2 cup extra-virgin olive oil
  • 2 punnets cherry tomatoes
  • 1 tablespoon garlic oil from the pot of garlic confit
  • 1/4 teaspoon kosher salt
  • 8 teaspoons dried herbs (any combination of thyme rosemary, tarragon, sage)
  • 3 ears corn kernels removed
  • 500 g pasta
  • 1 sea salt flakes
  • 5 tablespoons garlic oil (again from the garlic confit)
  • 1/4 teaspoon kosher salt
  • 1/3 cup parsley leaves
Servings
Ingredients
  • 12 cloves garlic unpeeled (for the garlic confit)
  • 1/2 cup extra-virgin olive oil
  • 2 punnets cherry tomatoes
  • 1 tablespoon garlic oil from the pot of garlic confit
  • 1/4 teaspoon kosher salt
  • 8 teaspoons dried herbs (any combination of thyme rosemary, tarragon, sage)
  • 3 ears corn kernels removed
  • 500 g pasta
  • 1 sea salt flakes
  • 5 tablespoons garlic oil (again from the garlic confit)
  • 1/4 teaspoon kosher salt
  • 1/3 cup parsley leaves
Instructions
  1. With a paring knife, puncture a tiny hole in each clove of garlic. Place cloves in a small pot and cover with the olive oil. If the cloves aren't completely covered, add a splash more oil. Bring to a boil. Turn down as low as the flame will go. Simmer until a paring knife slides in easily (about 15 to 20 minutes). Take off the heat and cool in the pan. Set aside.
  2. Preheat oven to 100C. Place the whole tomatoes on a lined tray and toss with garlic oil (just scoop it right out of your garlic confit pot), salt, and herbs. Place in the preheated oven. Check after 1 1/2 hours to make sure they're not burning. Take them out of the oven when they've shriveled up and darkened in colour. Remove form the oven and squash them gently with the back of a spoon then cook for another 15 minutes. Remove from the oven. Sprinkle the dried herbs over the tomatoes, gently mix and set aside.
  3. Place a large pot of water on high heat for the pasta. Add salt. While waiting for the water to boil, spoon 5 tablespoons garlic oil (from the cooled pot of garlic confit) into a medium-sized pot. Squeeze all garlic cloves out of their skins into the oil in the pot. With the back of a wooden spoon, break the cloves apart a bit into the olive oil. Warm for 30 seconds on medium heat. Add corn and salt. Cook for 2 minutes, stirring constantly. Turn heat down to low. Add tomatoes. Stir for one minute. Taste and adjust seasoning as needed. Pour into a large serving bowl. Set aside.
  4. When the water is boiling, slide in your pasta. Cook until al dente. Add drained pasta to the tomato/corn/garlic mixture. Toss. Add a few more splashes of garlic oil. Taste. Add more salt or garlic oil as needed. Garnish with parsley leaves. Serve immediately.
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Written by admin