Dinner
Mediterranean Tomato Confit Pasta Salad
6 servings
servings10 minutes
active time1 hour 20 minutes
total timeIngredients
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
Directions
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.
Nutrition
Serving Size
-
Calories
676 kcal
Total Fat
38 g
Saturated Fat
5 g
Unsaturated Fat
31 g
Trans Fat
-
Cholesterol
1 mg
Sodium
42 mg
Total Carbohydrate
72 g
Dietary Fiber
4 g
Total Sugars
10 g
Protein
13 g
6 servings
servings10 minutes
active time1 hour 20 minutes
total time