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Recipe by Erin Grunstein

Sundried Tomato Confit Pasta

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Sundried Tomato Confit Pasta
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

An easy yet elevated pasta dish or pasta salad. Fusili pasta coated in sundried tomato garlic confit and toassed with fresh tomatoes, olives, basil, and cheese.

Ingredients

Main ingredients

  • 1/2 cup peeled garlic cloves (20 cloves)

  • 1/4 cup sun-dried tomatoes (packed in oil)

  • 1 and 1/2 teaspoons fennel seeds

  • 1/2 cup Gefen Extra-Virgin Olive Oil (or olive oil mixed with oil from jar of sundried tomatoes totaling 1/2 cup)

  • 1/2 teaspoon sea salt

  • freshly ground pepper

  • 1 box Tuscanini Fusilli

  • 1/4 cup chopped fresh basil

  • 1/4 cup Tuscanini Kalamata Olives

  • 1/2 cup goat cheese (optional)

  • 1/2 cup sliced cherry tomatoes

  • Parmesan cheese, to garnish

Directions

Prepare the Pasta Dish

1.

Preheat oven to 350 degrees Fahrenheit.

2.

In a small oven-safe bowl, combine garlic, sundried tomatoes, fennel seeds, olive oil, salt and pepper. Cover and bake for one hour.

3.

In the meantime, boil noodles according to package directions (be sure to use salted water).

4.

Remove confit from oven and allow to cool. Blend with immersion blender or food processor.

5.

Mix processed confit with noodles.

6.

Mix noodles with basil, olives, goat cheese and cherry tomatoes.  Garnish with Parmesan if desired.

Notes:

This dish is also delicious parve, just omit the cheese.

About

Sponsored by Tuscanini

Recipe tags

Erin Grunstein erin.eats.mtl garlic noodles olives pasta Shavuos sun dried tomatoes sundried tomatoes tuscanini
Sundried Tomato Confit Pasta

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