Confit Garlic Summer Veg Pasta
Equipment
- Casserole dish with lid
- Chopping board
- Chopping knife
- Peeler
- Measuring jug
- Wooden spoon
- Slotted spoon
- Hand-held stick blender or food processor
- Tongs
- Saucepan
- Saucepan
- Serving bowl
Ingredients
- 1 small courgette sliced into 2cm rounds
- 1 small aubergine sliced into 2cm rounds
- 300 g cherry tomatoes
- 4 shallot peeled and quartered
- 1 garlic cloves separated and peeled
- 1 lemon zest peeled
- 1 bay leaf
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 750 ml olive oil
- 2 tbsp balsamic vinegar
- 250 g fresh egg tagliatelle
- 100 g ricotta cheese
- Large handful fresh basil leaves
- sea salt
Instructions
- Chop and add the courgette, aubergine, cherry tomatoes, shallots and garlic cloves to a large oven safe, lidded casserole dish.
- Add the lemon zest peel, bay leaf, rosemary and thyme and season with salt.Pour over the olive oil and move the veg around to ensure the majority are submerged in oil.
- Add the lid to the casserole dish and transfer to the oven.After 1 hour, check the vegetables and stir very gently then return to the oven and cook for a further hour.When the vegetables are done, remove from the oven and discard the bay leaf, rosemary and thyme. Keep warm.
- Using a slotted spoon, place half of the vegetables into a food processor.Add the balsamic vinegar then blitz until smooth.
- Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta, cooking according to packet instructions.
- Heat the sauce in a saucepan then add the cooked pasta along with a ladleful of the pasta cooking water.Toss everything together to combine, stirring constantly to coat all of the pasta in the sauce.
- Tear half of the basil into the pan and stir through then serve the pasta into bowls.
- Spoon the remaining veggies over the top of the pasta and dot with the ricotta.Tear over the remaining basil to serve.
Notes
Summer is the ideal time to make the most of vegetables and the recipe here for Confit Garlic Summer Vegetables mixed through freshly cooked tagliatelle- The olive oil used to confit can be placed in a glass bottle and used as you’d use olive oil normally – it’s great in salad dressings!
Nutrition
Calories: 238kcal
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