Garlic Mushroom Tomato Confit Pappardelle

Cherry tomatoes cooked with garlic and mushroom until thick then tossed with pappardelle. This Garlic Mushroom Tomato Confit Pappardelle is delicious, flavorful, and so perfect for dinner any night.

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

It’s pasta time!

But when isn’t it the perfect time for pasta?

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

I’m always looking for easy dishes that use pantry items. There are days when I’m not in the mood to go grocery shopping. There are days when I’m not in the mood to spend hours in the kitchen prepping and cooking. So simple dishes using pantry items is perfect.

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

Plus, any sort of pasta makes such an amazing meal. You can practically add any vegetable, any protein, any sauce, and it will turn into a delicious dish. And even better, it doesn’t usually take long to put together pasta. Simple ingredients, lots of flavors, and comfort food at its best.

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

Tomato confit is simple and packed full of flavor because the tomatoes are cooked down for at least 30 minutes. Add a little bit of garlic and some mushrooms and the sauce is magic. Toss the pappardelle or any pasta, really, in the sauce then add the parmesan cheese. Season with salt and pepper. Suddenly, you have the perfect dish for any meal. Soo good.

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

In a medium sized skillet, cook the tomatoes and olive oil over medium high heat. Season with salt and pepper. Stir to combine the mixture.

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

Once the tomatoes start to blister and burst open, reduce the heat to medium. Add minced garlic and sliced mushrooms. Let it all simmer for at least 30 minutes. Stirring every 10 minutes. After about 20 minutes, add sprigs of thyme leaves and allow it to simmer in the confit.

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

After about 30 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool for a few minutes.

While the garlic mushroom tomato confit is cooking, cook the pappardelle according to the directions on the package until al dente. Reserve about ¾ cup of the pasta water. Then drain the pappardelle and set aside for now.

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

Add the pasta water to the garlic mushroom tomato confit along with shredded parmesan cheese and pappardelle. Season with salt and at least 2 teaspoons of freshly cracked black pepper to taste.

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

Serve the garlic mushroom tomato confit warm.

Enjoy!

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

Garlic Mushroom Tomato Confit Pappardelle | Cooking with a Wallflower

Garlic Mushroom Tomato Confit Pappardelle
 
Prep time
Cook time
Total time
 
Cherry tomatoes cooked with garlic and mushroom until thick then tossed with pappardelle. This Garlic Mushroom Tomato Confit Pappardelle is delicious, flavorful, and so perfect for dinner any night.
Author:
Recipe type: Entree
Serves: 2-3 servings
Ingredients
  • 1 pound cherry tomatoes
  • ⅓ cup olive oil
  • Salt and pepper
  • 3-4 cloves garlic, minced
  • 1½ cup sliced mushrooms
  • 2 sprigs thyme leaves
  • 8 oz pappardelle
  • ¾ cup reserved pasta water
  • 1 cup shredded parmesan cheese
  • Salt and pepper to taste
  • Thyme leaves for garnish
Directions:
  1. In a medium sized skillet, cook the tomatoes and olive oil over medium high heat. Season with salt and pepper. Stir to combine the mixture.
  2. Once the tomatoes start to blister and burst open, reduce the heat to medium. Add minced garlic and sliced mushrooms. Let it all simmer for at least 30 minutes. Stirring every 10 minutes. After about 20 minutes, add sprigs of thyme leaves and allow it to simmer in the confit.
  3. After about 30 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool for a few minutes.
  4. While the garlic mushroom tomato confit is cooking, cook the pappardelle according to the directions on the package until al dente. Reserve about ¾ cup of the pasta water. Then drain the pappardelle and set aside for now.
  5. Add the pasta water to the garlic mushroom tomato confit along with shredded parmesan cheese and pappardelle. Season with salt and freshly ground black pepper to taste.
  6. Serve the garlic mushroom tomato confit warm.

 

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