Pasta with Garlic Butter and Tomato Confit
Ingredients
- 1 (16-ounce) box linguini
- kosher salt for boiling water, plus 1¼ teaspoon, divided
- ⅛ teaspoon ground black pepper, divided
- 8 tablespoons butter, softened
- 6 cloves garlic confit, https://themadtable.com/garlic-confit/
- 1 tablespoon fresh thyme leaves
- ½ fresh lemon, zested
- ½ cup grated parmesan cheese
- 1 recipe tomato confit, https://themadtable.com/tomato-confit/
- fresh basil, for garnish
Instructions
- 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!