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Recipe Card
For the confit
ingredients
- 1 pint cherry tomatoes
- 5 cloves garlic
- 1 shallot, cut into 1" chunks
- 3 sprigs fresh oregano or thyme
- 1 1/2 cups olive oil
For the pasta
ingredients
- 3 pinches salt
- 1 pound bucatini
- 1 cup pasta water
- 1/2 cup grated Montasio PDO, plus more for serving
- fresh cracked black pepper, to taste
- 4 large basil leaves
For the confit
Method
Step 1
Preheat the oven to 325°F.
Step 2
Place cherry tomatoes, garlic, shallot pieces and fresh herbs into a baking dish. Pour in the olive oil, and make sure all ingredients are submerged. Roast for 45 minutes until vegetables are soft and lightly browned.
For the pasta
Step 1
Meanwhile, bring a large pot of water to a boil. Add in 3 large pinches of salt to season the water. Cook Bucatini pasta according to pasta box instructions. Reserve 1 cup of pasta water.
Step 2
Strain the pasta and place it back in the original pot. Add in 1/2 cup of Montasio PDO cheese and stir to combine.
Step 3
Begin adding in pasta water 1/4 cup at a time to create a thicker texture with the cheese and pasta water. Begin to mix in the confit mixture, including the olive oil.
Step 4
Add in basil leaves and season with salt and pepper. Serve pasta with additional confit mixture and more grated Montasio PDO cheese.