Entrées / CHERRY TOMATO PASTA WITH GARLIC CONFIT
Simplicity is hard to beat with this back-to-basics pasta.
Recipe by Calvin Ku, owner of Gusto.
Making garlic confit
- Peel garlic cloves and place in oven-safe bowl.
- Pour a neutral oil into bowl until it covers garlic by a centimeter. Add fresh sprig of thyme.
- Bake for 45 minutes at 120°C. Cloves should be golden brown and spreadable.
Prep
- Thinly slice basil in “chiffonade” style. Stack basil leaves, roll tightly, and cut across the leaves to produce thin strips.
- Thinly slice one clove of garlic.
Saute tomatoes
- In medium heat pan, saute garlic slices until brown.
- Add cherry tomatoes and saute until they caramelize. This is when they are brown and the skins burst.
Pasta
- Boil pasta until al dente.
- Better store-bought spaghetti often curves at the end, shaped like a very long “u.” This means it’s authentically made and hung to dry instead of machine-cut. Good pasta is usually coarse.
Toss pasta
- Drizzle tomatoes with olive oil and bring back to sizzle.
- Use tongs to lift pasta from pot, shake off excess water, and add to pan. Add garlic confit, basil, salt and pepper to taste.
- Toss thoroughly.
Arrangement
- Arrange on plate and sprinkle fresh basil strips.
INGREDIENTS
- (One serving)
- Garlic Confit
- Garlic cloves (20)
- Oil (1 cup – select neutral type
- like sunflower or canola)
- A sprig of fresh thyme
- Salt and pepper
- Pasta
- One clove garlic
- Four fresh basil leaves
- Olive oil
- Cherry tomatoes (150g)
- Yellow cherry tomatoes (150g)
- Spaghetti (200g)
WINE PAIRING
- Villa Mangiacane’s 2004 Riserva
- A Chianti Classico
MUSIC PAIRING
- MUSIC PAIRING
- Artist : Etta James
- Title: At Last!
- Date : 1961
- Label: Mca
WHERE TO BUY
- Hang dried spaghetti
- from Great
PREP TIME & COOK TIME
- 10 mins; 10 mins
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