Pasta might not seem super attractive with the heat this weekend 🥵 but this works served at room temperature or slightly above. This is a generous serving for 2, but might suit up to 4 servings.
300-400g cherry tomatoes
100g salted butter (imo kerrygold is best)
Tablespoon or two of olive oil
250-300g of pasta shapes (I just used what we had in the cupboard – a mix of bows and the ones that look like little shells).
Ricotta (or Philly, or maybe feta, or what you have – you want a soft or crumbly cheese)
Parmesan (or what we used – Italian style dried grated hard cheese)
Basil
Heat an oven to 125c, put the butter and oil in a deep ovenproof dish to melt.
Add the toms, cook for an hour or so (they should look like red wrinkled testicles when they're ready).
Cook the pasta for just a little less than their advertised cooke drive. A little al-dente is good, too al-dente is bad.
Salt and pepper on the toms (if the butter was salted you may not need too much salt).
Tip the pasta and toms and tomato confit juice all in the same saucepan with a few spoons of the pasta water. Stir and toss over heat for a few minutes. I added some dried Italian style grated hard cheese at this point to thicken the sauce more quickly.
Stick it in a bowl, add your soft cheese, hard cheese and basil.
Eat.
This is veggie, I'm not sure what good alternatives are for vegan, but there may be decent butter and cheese replacements that vegans will be familiar with. It might need a bit more salt if the vegan replacements aren't at salty as the butter.
This recipe is just bearly adapted from this post – It's not mine, I just want to give credit. I think this is usually a paid sub but I got this article free earlier. I'm not sure if it's free for everyone: https://whatsthatyourecookingthea.substack.com/p/confit-tomato-pasta-to-combat-the?utm_campaign=posts-open-in-app&r=1epco
by pdarigan
Dining and Cooking