Instructions

For the Tomato-Garlic Confit

• Preheat oven to 325°F/165⁰C.
• Place tomatoes and garlic in Mini Deep Covered Baker. Cover at least halfway with olive oil, add in the red pepper flakes and thyme.
  1- quart cherry tomatoes, 2 bulbs garlic, 1 cup Extra-Virgin Olive Oil, ½ teaspoon red pepper flakes or to taste, Fresh thyme
• Bake for 45-60 minutes, or until most tomatoes have burst, and garlic is soft and tan in color. Transfer the confit with the oil to a heat-proof container.

For the Sauce

• Strain the confit to separate the oil (save the oil to use later in salad dressing and for cooking).
• Begin to boil pasta in salted water according to package directions, cooking just to al dente. Drain cooked pasta, and reserve ½ cup of the pasta water.
  16 ounces penne pasta
• Heat one tablespoon of the reserved confit oil over medium heat in 12" Stainless Steel Nonstick Skillet. Add in the confit, cooking for 5 minutes, stirring, and smashing tomatoes and garlic with the back of a spoon.
• Pour the cream into the pan and use an immersion blender to create a smoother sauce.
  1/3 cup heavy cream, ¼ cup grated Parmesan cheese
• Add in the pasta, and half of the reserved pasta water. Stir gently until pasta is evenly coated with the sauce. Add in the grated Parmesan cheese, gently stirring until combined.
  ½ cup pasta water
• Top with freshly chopped flat parsley. Serve immediately, with extra grated Parmesan cheese alongside.
  flat parsley, Parmesan cheese