Confit Tomatoes and Garlic Bucatini
Bucatini is my absolute favourite of all of the long pasta. The sauce in the middle when you bite into is just glorious and made even better when the sauce is made from confit tomatoes and garlic cooked slowly until deliciously rich and silky smooth.
Ingredients
Enough bucatini for two
2 punnets of cherry tomatoes
10-15 garlic cloves
Generous olive oil for slow roasting
1 tsp sea salt flakes
1 tsp lemon pepper
3 sprigs of thyme
Method
Turn your oven to 110C and pop your tomatoes and your garlic cloves (keep them in their skin and then squeeze them out when they’re cooked) into a roasting tin and cover with your olive oil (be generous here) and your thyme sprigs and bake on the middle shelf for up to 2 hours. Check just past the hour and see how they’re getting on. Sprinkle salt and pepper over them before baking.
You want your tomatoes lovely and soft but not mushy so keep checking and when they’re ready, leave them on the side whilst you cook your pasta.
Cook your pasta until just past tender in salted water.
In a pan, on a low heat, place your cooked pasta, a few tbsp of the tomato and garlic olive oil and a few tbsp of the salted pasta water and stir before adding in your confit tomatoes and garlic. Stir and serve.
