This Spicy Tomato Garlic Confit Pasta is has to be one of my more decadent summer pastas and it is a must try. The calabrian chili crisp gnocchi is swirled with a glossy, super tasty summery sauce AND it all comes together in 30 minutes or less.
Why You’ll Love This Recipe:
One of my more decadent summer pastas has got to be this tomato and lemon garlic confit & Calabrian chili gnocchi. The garlic and tomato is cooked in lemon rinds and blended with butter, more lemon and Calabrian chili crisp until it becomes this sweet summery sauce. Mix it with some pasta water and you get this glossy super tasty sauce.
If you liked my lemon garlic confit pasta, you will love this sweet summery tomato version. The garlic confit is set it and forget it and then after that everything else comes together in less than 20 minutes. Top with some fresh basil, grated parmesan and that it.
Spicy Tomato Garlic Confit Pasta
Ingredients
The Garlic Tomato Confit:
- 1 Head of garlic, peeled
- 1/2 cup Cherry tomatoes
- Olive oil Enough to submerge the garlic and tomatoes
- 1 Lemon The rind for the confit, and the juice will go in the sauce
- Sea salt
- Pepper
The Butter:
- Garlic tomato confit see above
- 6 tbsp Butter
- Juice of half a lemon and more to taste
- 1-2 tbsp Alessi Calabrian Chili Crisp depending on how spicy you want it
- Sea salt
- Pepper
The Rest:
- 1 Package of gnocchi
- 1/3 cup Pasta water
- Grated parmesan
- Fresh basil for topping
- Red pepper flakes optional
Instructions
- Preheat oven to 250. Peel garlic and add to a ramekin along with cherry tomatoes and lemon rind. Add enough oil to cover the garlic. Bake for about 1 1/2-2 hours or until garlic is browned and soft.
- When it’s done, remove from oil and add to a food processor with butter, lemon juice, Calabrian chili crisp, sea salt and pepper. Blend until smooth and creamy.
- Meanwhile, heat a salted pot of water and bring to a boil. Cook the gnocchi for only 2 min or so (less than the full amount since it will go back on the stovetop). Reserve pasta water.
- Transfer pasta to a large skillet and add confit sauce. Add pasta water little by little and cook on low heat until everything starts to get creamy. Add in parmesan cheese and more pasta water as needed.
- Top with fresh basil and red pepper flakes. enjoy!
