Tomato Confit Pasta - Live Learn Lovewell

Ingredients

• 8 oz spaghetti, uncooked
• 3 tbsp tomato-infused oil from Confit Tomatoes
• 4 cloves garlic, minced
• 4 anchovy filets, chopped (optional but highly recommended!)
• 1 tsp dried Italian seasoning
• 1/2 tsp red pepper flakes
• 7-8 confit tomatoes, roughly chopped
• 1/4 cup Parmesan cheese, grated
• Lemon
• Salt and pepper
• In a large pot, bring water to a rolling boil. Generously add salt. Cook pasta according to manufacturer’s instructions. Drain, reserving about 1 cup of pasta water.
• Add 3 tbsp tomato oil to a large pan over medium heat. Fry garlic and anchovies until fragrant, about 2 minutes.
• Add herbs, red pepper flakes, and confit tomatoes. Cook for another 2-3 minutes.
• Add pasta, stirring constantly. Add pasta water in 1/4 cup increments, allowing the noodles to absorb the liquid.
• Remove from heat and add Parmesan. Transfer to bowls and dress with a lemon squeeze. Enjoy!