Proof that simple ingredients can create something extraordinary, this pasta leans on the natural sweetness of cherry tomatoes confited low and slow in olive oil. Sfoglini’s golden-hued Saffron Malloreddus bring a subtle richness, while a touch of lemon and a Parmigiano Reggiano-basil crumble keep things fresh and lively. It’s a dish that feels luxurious without being heavy.
MAKES FOUR - SIX SERVINGS
Heat oven to 250 degrees.
Place the tomatoes and garlic cloves in a baking dish (a loaf pan works very well), and add the oil. It may not be necessary to use all the oil, just enough so the tomatoes and garlic are nearly submerged. Place the thyme and rosemary on top, barely pressing them onto the tomatoes so they go a little into the oil, and cook in the oven for 2 hours.
Make the Parmesan crumble: add the cubed Parmigiano Reggiano and basil leaves to a food processor (preferably a mini) and pulse or blend until pieces are about 1/8-inch or smaller. Refrigerate until ready to use.
Remove the tomatoes from the oven and discard the herbs. Using a slotted spoon, scoop the tomatoes and garlic out of the oil and transfer them to a large saute pan over very low heat. Add 1/4 cup of the oil from the tomatoes as well.
Bring a pot of generously salted water to a boil. Cook the pasta to 4 minutes from al dente, according to package instructions. Reserve 1/3 cup of pasta water before straining.
Add the pasta and reserved water to the saute pan with the confit and bring to a strong simmer over medium heat. Continue to cook the pasta an additional 4-5 minutes, stirring constantly, until the tomatoes and garlic have dissolved, almost all the liquid has been absorbed, and the pasta is al dente. Remove the pan from the heat, squeeze some of the lemon juice over it, and stir in the cup of grated Parmigiano Reggiano.
Taste the pasta and add salt, red pepper flakes, and more lemon if desired. Serve in individual plates or bowls, passing the Parmesan crumble alongside.
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Chef’s Note: The Parmesan crumble can also be made with a knife. Finely chop cheese and mince basil, then combine in a bowl and stir until thoroughly blended. The higher quality and more aged the Parmigiano Reggiano is, the better it will be for this recipe.
Pasta Swaps: This recipe would also work well with Sfoglini Bucatini, Reginetti, or Whole Grain Trumpets.
