This simple tomato confit pasta recipe is all about minimal effort for maximum flavour pay off! First, cherry tomatoes are slowly roasted in olive oil along with delicious aromatics like garlic, lemon peel and bay leaves. This flavourful mixture is then tossed together with spaghetti (or whichever pasta shape you prefer) until saucy and emulsified.
Tweak this recipe by swapping in different herbs and seasonings, like thyme, oregano or crushed fennel seeds. You can also add things to the finished pasta like cannellini beans or oil-packed anchovies for a little extra protein and flavour.
Preheat oven to 325°F. In a medium, ovenproof casserole dish, toss together tomatoes, garlic, shallots, bay leaves, lemon peel, salt and pepper. Drizzle over olive oil until the tomatoes are submerged approximately halfway. Add additional oil if needed to ensure that the tomatoes are sufficiently covered.
Bake the tomatoes for 45 minutes-1 hour, gently stirring once around the 30 minute mark to encourage even caramelization.
Once the tomatoes are almost done cooking, prepare the pasta. Bring a large pot of generously salted water to a boil and cook spaghetti until slightly al dente. Drain, reserving 1 cup of pasta water, and return to the pot.
Remove tomato confit from the oven. Carefully pick out bay leaves and lemon peel. Set some of the tomatoes aside as garnish and then add the remaining confit (along with its juices) to the cooked pasta. Toss everything together, adding splashes of pasta water until you have reached your desired consistency. Season with salt and pepper to taste.
Plate the spaghetti and top each portion with a dollop of ricotta along with the reserved tomatoes, torn basil leaves, chili flakes and Parmesan. Serve immediately.