Simple Confit Courgette and Tomato Pasta
A vibrant, fresh dish that celebrates the flavors of summer produce, combining sweet, slow-cooked tomatoes with tender courgettes for a comforting pasta experience.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
- Colander
- Mixing Bowl
Ingredients
Vegetables
- 2 medium Courgettes Sliced into thin rounds.
- 1 pint Cherry Tomatoes Halved.
- 4 cloves Garlic Sliced.
Oil
- 1/4 cup Extra Virgin Olive Oil For confiting the vegetables.
Pasta
- 300 grams Pasta Such as spaghetti or penne.
Seasoning
- to taste Salt Quality sea salt.
- to taste Black Pepper Freshly cracked.
Herbs
- 1 handful Fresh Basil Chopped, for garnish.
- optional Parmesan Cheese Freshly grated, for serving.
Instructions
- Prepare your ingredients: rinse courgettes and cherry tomatoes, pat dry, slice courgettes into rounds, and halve the tomatoes.
- Heat olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté until fragrant and golden.
- Add sliced courgettes to the skillet, stirring gently. Cook for about 5-7 minutes until they soften.
- Introduce halved cherry tomatoes, stir gently, and allow the juices to release, creating a sauce.
- Season with salt and pepper, and cook on low heat for an additional 15-20 minutes until courgettes are tender and tomatoes are broken down.
- Meanwhile, boil salted water in a large pot, add pasta, and cook until al dente. Reserve 1 cup of pasta water, then drain.
- Transfer drained pasta to the skillet with the sauce, tossing to combine. Add reserved pasta water as needed for consistency.
- Remove from heat and fold in chopped basil. Serve immediately, garnished with Parmesan cheese if desired.
- Enjoy your Simple Confit Courgette and Tomato Pasta warm!
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat gently on the stove.