Pasta with tomato confit and herbs


Pasta with tomato confit and herbs

Pasta with tomato confit and herbs


Servings: 4 servings

Preparation time: 35 minutes

Ingredients

  • 450 g (1 lb) Selection long pasta (spaghetti or linguini)
  • 45 mL (3 tablespoons) olive oil
  • 375 mL (1 ½ cups) zucchini, cut into half moons
  • 1 shallot, finely chopped
  • 500 mL (2 cups) cherry tomatoes, halved
  • 1 garlic clove, chopped
  • 60 mL (1/4 cup) basil, chopped
  • 30 mL (2 tablespoons) chives, finely chopped
  • 10 mL (2 teaspoons) oregano, chopped
  • 80 mL (1/3 cup) Selection sliced black olives
  • Salt and pepper to taste
  • Fresh parmesan to taste

Preparation

  1. In a pot of salted boiling water, cook the pasta following the instructions on the package. When they’re done, drain and set aside.
  2. Heat the oil on medium high in a large pan and sauté the zucchini and scallions for 2 minutes.
  3. Lower the heat to medium low and add the tomatoes and garlic. Cook for 4 to 5 minutes.
  4. Add the herbs and olives to the tomato mixture. Add the cooked pasta and gently toss. Add a bit of olive oil if needed.
  5. Season and divide among 4 bowls. Top with the parmesan and serve.