Description
A flavorful Mediterranean tomato confit pasta salad, perfect for a refreshing meal.
Ingredients
Scale
- 26 oz cherry tomatoes, ripe and plump
- 6 garlic cloves, fresh and chopped
- 1 cup olive oil, good quality
- 3 anchovy fillets, or substitute with capers or chopped olives for a vegetarian option
- 1 tsp dijon mustard
- 1 tbsp honey, or substitute with maple syrup for a vegan option
- 2 tbsp lemon juice, fresh
- 17 oz pasta, your favorite shape
- 1/2 red onion, finely sliced
- 1/2 cup basil leaves, sliced
- 1 tsp chili flakes, optional
- salt and pepper, to taste
Instructions
- Roast Tomatoes: Start by spreading 26 oz of cherry tomatoes on a baking sheet. Roast them at 375F for about 1 hour until they look burst and slightly caramelized, filling your kitchen with a sweet aroma. This step enhances their natural flavors, so be careful not to rush or burn them!
- Mix Dressing Ingredients: Whisk together 1 cup of olive oil, 6 chopped garlic cloves, and 3 anchovy fillets (if using) in a large bowl. The mixture should smell aromatic and inviting. Ensure not to add too much oil, or it could become too greasy.
- Combine with Pasta: Cook 17 oz of your favorite pasta according to package instructions. Once cooked, add the warm pasta to the bowl with the dressing while it is still warm. The heat will help the pasta soak up those delicious flavors. Do not let it sit too long before tossing, or the pasta might absorb all the dressing and become dry.
- Toss in Roasted Tomatoes: Gently fold the roasted tomatoes into your pasta. You will see the beautiful colors mix together; just be careful not to mash the tomatoes while mixing, as you want some chunks left for texture.
- Season to Taste: Sprinkle with salt and pepper according to your liking before serving. This final touch brightens up the dish, so taste as you go. Avoid going overboard with salt, especially if you have already seasoned the pasta water.
- Serve & Enjoy: Chill the salad for a bit or serve it warm. You will notice the flavors meld beautifully either way. Just keep an eye on storing leftovers separately if you want to avoid mushy pasta.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to one day.
- Expert Tips: Use ripe cherry tomatoes for best flavor. Roast tomatoes low and slow to enhance sweetness. Reserve pasta water to adjust dressing consistency. Toss warm pasta to enhance flavor absorption. If using anchovies, mash them into a paste for better distribution.
- Reheating Instructions: For leftovers, gently heat in a microwave to warm it again or enjoy it chilled.
- Serving Suggestions: Serve with grilled chicken or shrimp for protein. Pair with crusty bread for a complete meal. Garnish with fresh basil or burrata for visual appeal. Present on a large platter for buffet styles.
- Recipe Variations: Add grilled vegetables for extra texture. Incorporate feta cheese for creaminess. Mix in arugula for a peppery bite. Include roasted pine nuts for crunch.
- Ingredient Notes: Select plump and shiny cherry tomatoes for sweetness. If you prefer less garlic, use fewer cloves. Good quality olive oil enhances the dressing, but you may substitute with avocado oil for a lighter flavor. For a milder onion flavor, soak finely sliced red onion in cold water for a few minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 676
- Sugar: 10g
- Sodium: 42mg
- Fat: 38g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 1mg