Tomato Confit Spaghetti

the simplest tomato confit spaghetti with basil & parmesan cheese

servings: 4-6


  • 1 cup olive oil
  • 1 ½ lbs cherry tomatoes
  • 4 cloves garlic, smashed
  • 1 shallot, thinly sliced
  • kosher salt
  • freshly cracked black pepper
  • ¾ lb spaghetti
  • ½ cup grated parmesan cheese
  • fresh basil leaves, for topping


  1. Add the olive oil, cherry tomatoes, garlic, and shallot to a 5-7qt Dutch oven over medium heat. Stir to coat. Bring the oil to a simmer. Once bubbling, reduce the heat all the way low. Cook for 2 hours, stirring occasionally.
  2. Once the tomatoes are almost done, bring a large pot of water to a boil. Add a heaping pinch of salt. Drop the spaghetti and cook until al dente.
  3. Drain the spaghetti and transfer it to the tomatoes. Stir well to combine. Taste the spaghetti and season with more salt if needed. Plate the spaghetti with the parmesan cheese (be generous) and fresh basil over top. Crack more black pepper to finish.
  4. If there’s extra oil in the pot after plating, save this for another use (it’s delicious spooned over just about anything or cooled down and used in a vinaigrette).


The key to this dish is seasoning well with salt and freshly cracked black pepper since the rest of the ingredients are so simple. You’ll want to make sure to season at all three of these stages: to the tomatoes, to the pasta water, when tossing the pasta (to taste).