Pasta with Garlic Butter and Tomato Confit

Pasta with Garlic Butter and Tomato Confit

Servings 6 Servings


  • 1 16-ounce box linguini
  • kosher salt for boiling water, plus 1¼ teaspoon, divided
  • 1/8 teaspoon ground black pepper, divided
  • 8 tablespoons butter, softened
  • 6 cloves garlic confit,
  • 1 tablespoon fresh thyme leaves
  • ½ fresh lemon, zested
  • ½ cup grated parmesan cheese
  • 1 recipe tomato confit,
  • fresh basil, for garnish


  • 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!

Similar Posts