- 0:20 Prep
- 1:45 Cook
- 4 Servings
- Capable cooks
Brighten pasta with bursts of tomato slow-cooked with rosemary and garlic.
Ingredients
- 350g linguine
- 60ml (1/4 cup) lemon juice
- 100g baby rocket leaves
Tomato confit
- 800g mixed baby tomatoes, halved if large
- 2 garlic cloves, thinly sliced
- 2 sprigs fresh rosemary
- 2 dried or fresh bay leaves
- 1/2 teaspoon black peppercorns
- 1 teaspoon sea salt flakes
- 1/2 teaspoon caster sugar
- 750ml (3 cups) olive oil
Method
- Step 1To make the tomato confit, preheat oven to 110C. Place the tomato, garlic, rosemary, bay leaves and peppercorns, in a single layer, in a 5cm-deep, 25 x 30cm roasting pan. Sprinkle with salt and sugar. Pour over oil. Roast for 1 hour 30 minutes or until tomato starts to shrivel slightly. Set aside in the oil to cool.
- Step 2Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 3Whisk the lemon juice and 80ml (1/3 cup) of oil from the tomato confit in a bowl. Add to the pasta. Add rocket and toss to combine. Use a slotted spoon to transfer the tomato to the pasta and toss gently to combine. Divide among dishes.
Notes
Cook’s trick: Store tomato confit, in the oil, in sterilised jars in the fridge for up to 2 weeks. Bring to room temperature before using.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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