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.
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:
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.
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.
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.
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.
Serve the garlic mushroom tomato confit warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/10/21/garlic-mushroom-tomato-confit-pappardelle/