Cook the pasta according to the packaging directions.
Meanwhile, to make the garlic confit butter, combine the softened butter, 6 cloves roasted garlic confit, fresh thyme, ¼ teaspoon salt, pinch black pepper, in a medium bowl. Mash together with a fork or spoon until the garlic is completely incorporated into the butter.
Once the pasta is cooked, reserve ¾ cup starchy water, and drain. Add the garlic confit butter, starchy water, lemon zest, parmesan, 1 teaspoon salt and pinch black pepper. Top with the tomato confit and fresh basil leaves. Enjoy!
