Garlic Confit Tomato Basil Pasta

Tomato and basil is the perfect combination for summertime. 🍅🌿 I find the flavor combination to be so tasty and fresh. When combined with garlic confit in this beautiful and easy summer pasta, you have a great meal for the whole family that is perfect on the hottest of summer nights. 🥵

❤️ Why You’ll Love Tomato Basil Pasta

• Flavorful: Tomatoes are in season for summer, and it’s so easy to grow your basil. This meal is in season, and bursting with flavor.
• Family-Friendly: Who doesn’t like a big bowl of spaghetti? This is just that but with a fresher red sauce that’s great for summer.
• Versatile: You can add in whatever you want to this Tomato Basil Pasta. See some of our recommendations below. 👇

🍲 Ingredients

Tomatoes – Tomatoes are so delicious in summertime. They are fresh, they taste entirely different, and you can even grow your own very easily! Tomatoes also have health benefits such as helping build immunity, assisting with heart health, constipation, and so much more.

Basil – Basil is also SO easy to grow in the summertime and you’ll have fresh herbs all-summer-long. Basil is one of my favorite fresh herbs. Some of my fav uses are in pasta to add freshness, in salads, or in pasta salad!

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Garlic Confit – Garlic confit is slowly roasted in oil and it makes it more a sweeter, mellower garlic flavor. It is honestly so good and I love to have it on hand to use in place of regular olive oil to add a pop of flavor in dressings or recipes.

👩‍🍳 How to Make Tomato Basil Pasta

1. Make the garlic confit: To a small pot add peeled garlic cloves, olive oil, chili flakes and ground pepper. Bring to a gentle simmer and then turn to low, (do not boil) mostly cover the pot and cook for around 30 minutes or until garlic is perfectly buttery and creamy. Remove from the heat.
2. To a blender add the fresh tomatoes along with the salt and blend until smooth. Set aside.
3. Cook the pasta according to package directions, drain and set aside.
4. Remove 1/3 cup of the oil from the confit garlic pot and set aside.
5. To the garlic confit pot add the blended tomato mixture and fresh basil. Stir and add back to the stovetop on medium-low to just warm through, about 5-10 minutes.
6. To assemble the pasta toss the cooked pasta with the 1/3 cup reserved garlic confit oil in a bowl or in a serving dish. Then, toss the pasta with the tomato-garlic confit sauce. Finally finish with serving the pasta topped with the fresh burrata cheese, pulled apart on top of the pasta along with a drizzle of honey white balsamic vinegar if desired. Add more fresh basil to your tastes and stir the burrata into the pasta before serving!

🗒 Tips and Tricks

• If you don’t have honey white balsamic vinegar, you can mix together a bit of honey and white balsamic. Alternatively, you don’t have to use it – the recipe will still be delicious!
• If you love pasta recipes, try our Shrimp Linguine

🗒 Substitutions

• Tomatoes: If you can’t find Campari tomatoes, try Plum or Roma tomatoes
• Protein: Add protein to this Tomato Basil Pasta by adding some roasted chicken.
• Veggies: Add veggies to this dish such as zucchini, mushrooms, or peas.

🗒 Best served with

• Brussel Sprout Caesar Salad
• Warming Caesar Salad
• Easy Focaccia Bread

👝 How to Store Leftovers

Store leftovers of this pasta in an airtight container in the fridge for up to 3-4 days. This pasta is good warmed up or cold!

🤔 Common Questions

Garlic Confit Tomato Basil Pasta

5 from 1 vote

This Tomato Basil Pasta is fresh and garlicky. It's perfect for a hot summer night and the whole family will love it. 🍅🌿

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Greek-Inspired

Servings 3 -4

Calories 860 kcal

Ingredients

  

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For the garlic confit

• 1 cup peeled cloves of garlic (I highly suggest buying pre-peeled garlic)
• 3/4 cup olive oil
• 1/2 tsp chili flakes
• 1/2 tsp ground pepper

For the pasta

• 16 fresh campari tomatoes on the vine
• 1 1/2 tsp salt
• 275-300 g dry angel hair pasta
• 1 ball of fresh burrata cheese
• 1/2 cup loosely packed fresh basil leaves + more for garnish
• honey white balsamic vinegar for drizzling (if desired)

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Instructions

 

• Make the garlic confit: To a small pot add peeled garlic cloves, olive oil, chili flakes and ground pepper. Bring to a gentle simmer and then turn to low, (do not boil) mostly cover the pot and cook for around 30 minutes or until garlic is perfectly buttery and creamy. Remove from the heat.
• To a blender add the fresh tomatoes along with the salt and blend until smooth. Set aside.
• Cook the pasta according to package directions, drain and set aside.
• Remove 1/3 cup of the oil from the confit garlic pot and set aside.
• To the garlic confit pot add the blended tomato mixture and fresh basil. Stir and add back to the stovetop on medium-low to just warm through, about 5-10 minutes.
• To assemble the pasta toss the cooked pasta with the 1/3 cup reserved garlic confit oil in a bowl or in a serving dish. Then, toss the pasta with the tomato-garlic confit sauce. Finally finish with serving the pasta topped with the fresh burrata cheese, pulled apart on top of the pasta along with a drizzle of honey white balsamic vinegar if desired. Add more fresh basil to your tastes and stir the burrata into the pasta before serving!

Video

Notes

• If you don’t have honey white balsamic vinegar, you can mix together a bit of honey and white balsamic. Alternatively, you don’t have to use it – the recipe will still be delicious!
• If you can’t find campari tomatoes, try Plum or Roma tomatoes
• If you love pasta recipes, try our Shrimp Linguine

Nutrition

Calories: 860kcal | Carbohydrates: 86.8g | Protein: 22.8g | Fat: 50.8g | Saturated Fat: 10.1g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 32.2g | Cholesterol: 22.3mg | Sodium: 1089.1mg | Fiber: 10.2g | Sugar: 18.2g

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