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Confit Garlic Summer Vegetable Pasta | DonalSkehan.com
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Confit Garlic Summer Vegetable Pasta

September 19

Summer is the ideal time to make the most of vegetables and the recipe here for Confit Garlic Summer Vegetables mixed through freshly cooked tagliatelle- The olive oil used to confit can be placed in a glass bottle and used as you’d use olive oil normally – it’s great in salad dressings!

  • serves Serves 4
  • time 2h 25mins

Method

  1. 1. Heat the oven to 160°C/140°C fan/32o°F/Gas Mark 3.
  2. 2. Add the courgette, aubergine, cherry tomatoes, shallots and garlic cloves to a large, oven safe, lidded casserole dish. Add the lemon zest peel, bay leaf, rosemary and thyme and season with salt. Pour over the olive oil and move the veg around to ensure the majority are submerged in oil.
  3. 3. Add the lid to the casserole dish and transfer to the oven. After 1 hour, check the vegetables and stir very gently then return to the oven and cook for a further hour.
  4. 4. When the vegetables are done, remove from the oven and discard the bay leaf, rosemary and thyme. Keep warm.
  5. 5. Using a slotted spoon, place half of the vegetables into a food processor and add the balsamic vinegar then blitz until smooth then add to a large saucepan and heat over a low heat.
  6. 6. Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta, cooking according to packet instructions.
  7. 7. Using tongs, transfer the cooked pasta into the sauce along with a ladleful of the pasta cooking water and toss everything together to combine, stirring constantly to coat all of the pasta in the sauce. Tear half of the basil into the pan and stir through then serve the pasta into bowls.
  8. 8. Spoon the remaining veggies over the top of the pasta and dot with the ricotta then tear over the remaining basil to serve.

Ingredients

1 small courgette, sliced into 2cm rounds

1 small aubergine, cut into 2cm rounds

10oz cherry vine tomatoes

4 banana shallots, peeled and quartered

1 head of garlic, cloves separated and peeled

1 lemon, zest peeled

1 bay leaf

1 sprig rosemary

3 sprigs thyme

33fl oz olive oil

2 tbsp balsamic vinegar

9oz fresh tagliatelle 

3.5oz ricotta cheese

Large handful of basil leaves, to serve

Sea salt

1 small courgette, sliced into 2cm rounds

1 small aubergine, cut into 2cm rounds

300g cherry vine tomatoes

4 banana shallots, peeled and quartered

1 head of garlic, cloves separated and peeled

1 lemon, zest peeled

1 bay leaf

1 sprig rosemary

3 sprigs thyme

1 litre olive oil

2 tbsp balsamic vinegar

250g fresh tagliatelle 

100g ricotta cheese

Large handful of basil leaves, to serve

Sea salt

You'll Need

Casserole pot with lid

Slotted spoon

Food processor

Tongs