Mediterranean Tomato Confit Pasta Salad

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

26 oz cherry tomatoes

6 garlic cloves

1 cup olive oil

3 anchovy fillets

1 tsp dijon mustard

1 tbsp honey

2 tbsp lemon juice

17 oz pasta

1/2 red onion (finely sliced)

1/2 cup basil leaves (sliced)

1 tsp chilli flakes (optional)

salt and pepper

Wskazówki

Preheat oven: Preheat oven to 265°F / 160°F

Tomato confit: Place 17oz / 500g of the cherry tomatoes into an oven proof dish along with the garlic. Cover with the olive oil and season with a pinch of salt. Bake for 1 hour or until the garlic is golden and caramelised and the tomatoes are jammy. Seperate the oil from the cherry tomatoes and garlic.

Dressing: Add the oil the tomatoes and garlic were cooked in, into a glass jar with a lid. Mash the anchovy fillets and garlic cloves with the back of a knife until a paste forms. Add the garlic, anchovy, mustard, honey, lemon juice and a big pinch of salt and pepper to the jar with the oil. Screw the lid on the jar and shake until the dressing is emulsified.

Boil pasta: Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta. Reserve 1/4 cup of pasta water before draining the pasta.

Assemble salad: Slice the remaining cherry tomatoes in half. Add the pasta, cherry tomato confit, fresh cherry tomatoes, red onion and basil to a large bowl. Drizzle over 3 - 4 tablespoons of the dressing and mix well. Finish off with a sprinkling of chilli flakes, if using.

Wartości Odżywcze

• Kalorie: 676 kcal
• Tłuszcz Całkowity: 38 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 31 g
• Cholesterol: 1 mg
• Sód: 42 mg
• Węglowodany Całkowite: 72 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 10 g
• Białko: 13 g