Smoky Confit Tomato and Lemon Pasta
This tomato pasta is a testament to simplicity: Just toss all the sauce ingredients into a roasting pan and let the oven — and pool of olive oil — gently simmer and “confit” the rest while you prepare your pasta. The stars of this dish are the ancho chile, slowly releasing a subtle smoky spice as it softens in the oil, and the strips of lemon peel, which sweeten as they cook. Heirloom tomatoes add wonderful fragrance and variety, as some break down into the sauce while others remain firm, adding textural contrast. This recipe is incredibly versatile: Swap the ancho chile for a long red chile and a teaspoon of smoked paprika, for example, or use other types of tomatoes if they are easier to come by. Foolproof in method and bursting with flavor, this dish is a perfect addition to any midweek repertoire.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 10 ½pounds mixed heirloom tomatoes, cut into 1½-inch pieces (or left whole, if bite-size)
- 1 ¼cups olive oil
- 2tablespoons tomato paste
- 2lemons, zest peeled into strips, avoiding the white pith
- 2cinnamon sticks
- 2small dried ancho chiles
- 1head garlic, top 1/2 inch of the bulbs removed
- 10fresh oregano sprigs, plus 1 sprig extra to serve
- Fine sea salt and freshly ground black pepper
- 1pound rigatoni pasta (or another similar shape)
Instructions
Step 1
Heat the oven to 425 degrees.Step 2
In a large (about 11-by-15-inch) roasting pan, add all the ingredients except for the pasta, and season with 1½ teaspoons salt and ¼ teaspoon pepper. Spread into an even layer, with the head of garlic facing cut-side down. Nestle the ancho chiles under the tomatoes, tearing in half if necessary to immerse them, then roast the mixture for 35 minutes, until the tomatoes are tender and lightly charred. Use tongs to squeeze the garlic cloves into the pan, discarding the papery skins. Remove and finely chop the ancho chiles, then return to the pan, discarding the stems.Step 3
While the tomato confit roasts, bring a large pot of well-salted water to a boil. Add the pasta a few minutes before the tomatoes have finished cooking, and cook as per packet instructions. Reserve ⅓ cup of the pasta water, then strain the pasta. Add the pasta to the roasting pan and gently stir to combine until the pasta has absorbed any cooking liquid from the pan. Add some pasta water, a few tablespoons at a time, until the sauce clings nicely to the pasta.Step 4
Discard the cinnamon sticks and serve straight from the pan, with the extra oregano sprinkled on top.