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Finished tomato confit fettuccine plated with Pecorino and fresh basil

Tomato Confit Pasta with Pecorino & Fresh Mozzarella

A quick, glossy pasta made with slow-roasted tomato confit, Pecorino, fresh mozzarella, and basil. The tomatoes and their infused oil become the sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz fettuccine fresh or dried
  • 3/4-1 cup tomato confit including tomatoes, roasted garlic, and infused olive oil
  • 1/4 cup Pecorino Romano finely grated, plus more for serving
  • 1-2 tbsp butter optional
  • reserved pasta water as needed, about 1/4 to 1/2 cup
  • fresh mozzarella torn, to finish
  • fresh basil torn, to finish
  • black pepper to taste

Method
 

  1. Bring a pot of well-salted water to a boil. Cook the fettuccine until just shy of al dente. Reserve at least 1/2 cup pasta water before draining.
  2. Meanwhile, warm the tomato confit in a large skillet over medium-low heat. Gently mash some of the tomatoes and roasted garlic with the back of a spoon, leaving some tomatoes intact.
  3. Add the drained pasta to the skillet with the Pecorino and about 1/4 cup pasta water. Toss until the cheese melts into the tomato-infused oil and the sauce turns glossy, adding more pasta water as needed.
  4. For a richer sauce, toss in 1 to 2 tablespoons butter. Finish with torn fresh mozzarella, basil, more Pecorino, and black pepper. Serve immediately.

Notes

The amount of confit is flexible. Start with about 3/4 cup and add more to taste. Be sure to include some of the tomato-infused olive oil and soft roasted garlic. Butter is optional, but makes the finished sauce a little richer.