Rosemary Garlic Tomato Confit
1 cup Extra-Virgin Olive Oil
3 large cloves garlic, crushed, skins discarded
1 sprig of rosemary, 3-inches, bruised
2 bay leaves
2 pints cherry or teardrop tomatoes, halved
Kosher salt and freshly ground black pepper, as needed
½ pound dried pasta
Basil, torn by hand, to taste
Flat leaf Italian parsley, torn by hand, to taste
Parmigiano-Reggiano cheese, not pre-grated
In a medium sauce pan over low heat, combine the olive oil, garlic, rosemary, and bay leaves. Mix until well coated and cook until just beginning to bubble slowly. Stir in the tomatoes and cook until the tomatoes collapse.
Meanwhile, bring a small pot of water to a rolling boil. Add 2 tablespoons of salt. Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Drain the pasta without rinsing, then immediately return it to the pot.
Discard the rosemary and bay leaves from the tomato confit, then add the tomato confit to the pasta and stir to coat, reserving some of the oil, if desired.
Serve in shallow pasta bowls, topped with freshly torn basil and parsley plus some healthy shavings of Parmigiano-Reggiano over each serving with a vegetable peeler. Enjoy!
Note. If you enjoy a little heat with your pasta add a pinch of red pepper flakes to the confit to spice things up!