Confit Courgette (Zucchini) and Tomato Pasta

Nothing captures the essence of summer quite like Confit Courgette (Zucchini) and Tomato Pasta. This dish celebrates the rich flavours of slow-roasted vegetables bathed in fragrant olive oil, creating a pasta sauce that is both light and indulgent. The best part? The confit oil left behind is a treasure trove of flavour, perfect for countless kitchen creations.

Table of Contents

• Ingredient Breakdown
• The Art of Confit
• Choosing the Right Pasta Shape
• Bringing it All Together
• How to Use Your Leftover Confit Oil
• Customising Your Confit Courgette and Tomato Pasta
• More Pasta Recipes

Ingredient Breakdown

• Courgettes: Slowly roasted for a buttery texture and mellow sweetness.
• Baby plum tomatoes: Bursting with juicy acidity, while adding brightness to the sauce.
• Garlic: Softens and sweetens as it confits, while infusing the oil with depth.
• Red chilli: A gentle heat that balances the dish without overpowering.
• Rosemary and thyme: Earthy, aromatic herbs that bring a savoury complexity.
• Extra-virgin olive oil: The foundation of the confit, enriching every bite.
• Parmigiano Reggiano: Adds a salty, umami depth to the final dish.
• Fresh basil: A pop of freshness that enhances the summery feel.
• Dried pasta: A sturdy base that soaks up all the rich flavours.

The Art of Confit

Confit isn’t just a technique for meats. It’s an incredible way to elevate vegetables, drawing out their natural sweetness while enhancing their texture. Slowly cooking courgettes and baby plum tomatoes in extra-virgin olive oil allows them to soften gently without losing their shape. This method also deepens their flavour, transforming them into a luscious, melt-in-the-mouth consistency that coats the pasta beautifully.

Unlike frying or roasting at high temperatures, confit cooking ensures that every ingredient retains its integrity. The courgettes become rich and velvety while absorbing the aromatic notes of garlic, red chilli, and fresh herbs. The tomatoes, on the other hand, blister slightly, their skins wrinkling as they release their juices into the oil. This creates a naturally sweet, intensely flavoured sauce that clings to each strand of pasta.

The key to a great confit is low and slow cooking. At 160°C (fan 140°C), the vegetables soften gradually while absorbing the herb-infused oil. The added bonus? The oil itself becomes a liquid gold, rich with the essence of garlic, herbs, and chilli, perfect for repurposing in other dishes.

An often-overlooked advantage of this technique is how it preserves the nutritional value of the ingredients. The gentle heat helps maintain the delicate compounds in extra-virgin olive oil, keeping its health benefits intact. Additionally, the slow infusion process allows the garlic and herbs to impart a deep, complex flavour without any risk of burning or bitterness.

Choosing the Right Pasta Shape

The type of pasta you choose for Confit Courgette (Zucchini) and Tomato Pasta can dramatically affect the texture and eating experience of this dish. Since the sauce is oil-based rather than creamy or tomato-heavy, selecting the right pasta shape ensures that each bite is coated evenly.

• Orecchiette: The little “ears” hold the confit courgette and tomato pieces perfectly, catching all the juices in their cup-like shape.
• Rigatoni: With its ridges and hollow centre, rigatoni allows the confit sauce to cling beautifully.
• Tagliatelle: Long ribbons of pasta intertwine with the slow-cooked courgettes, creating an elegant and satisfying texture.
• Casarecce: This slightly twisted pasta shape is ideal for light, oily sauces, making it a great match for the confit vegetables.

If you’re looking for an even more indulgent take, try using fresh pasta instead of dried. The softness of fresh tagliatelle or pappardelle pairs wonderfully with the silkiness of the confit vegetables.

Bringing it All Together

One of the simplest yet most effective tricks for creating a perfect pasta sauce is reserving some of the cooking water before draining the pasta. Many home cooks overlook this step, but it plays a crucial role in achieving a well-balanced, cohesive sauce. While the pasta cooks, it releases starch into the water, giving it a slightly thickened, almost silky texture. This starchy liquid helps bind the sauce, preventing it from feeling dry or separated.

Once the confit is ready, the next step is all about balance. The Parmesan and basil provide a delightful contrast: the cheese adds savory richness, while the basil offers a refreshing, aromatic kick.

Equally important is cooking the pasta properly. Using generously salted water is essential, as it seasons the pasta from within, enhancing the overall dish. Once the pasta is cooked al dente, a splash of the reserved pasta water helps emulsify the sauce. As a result, every strand of pasta is coated in a silky, oil-based finish.

How to Use Your Leftover Confit Oil

One of the best-kept secrets of Confit Courgette (Zucchini) and Tomato Pasta is the leftover oil. It’s infused with garlic, herbs, and the natural juices from the vegetables, making it an incredibly versatile ingredient. Throwing it away would be a waste of flavour, so here are some ways to use every drop:

• Dressings and Vinaigrettes: Whisk with balsamic vinegar and a squeeze of lemon for an effortless salad dressing.
• Pasta Enhancer: Toss through freshly cooked pasta with a sprinkle of parmigiano reggiano for a quick, flavour-packed meal.
• Drizzle for Roasted Vegetables: Brush over roasted aubergines, peppers, or mushrooms for an extra boost of Mediterranean flavour.
• Bread Dipping Oil: Serve as a dipping oil with warm sourdough or focaccia, adding a pinch of flaky sea salt.
• Pizza Finishing Oil: Drizzle over homemade pizza straight out of the oven for a gourmet touch.
• Marinade for Proteins: Brush over grilled fish, chicken, or tofu before cooking for added depth and aroma.

Because this oil is already infused with natural flavours, it instantly enhances anything it touches, making it an invaluable staple for future meals.

Customising Your Confit Courgette and Tomato Pasta

This recipe is incredibly versatile. You can tweak it to suit different preferences or use whatever you have on hand.

• For extra protein: Add flaked tuna, crispy pancetta, or grilled chicken.
• To make it vegan: Swap Parmigiano Reggiano for nutritional yeast or vegan cheese.
• For a spicy kick: Use more chilli or a pinch of red pepper flakes.
• To add texture: Toss in toasted pine nuts or crispy breadcrumbs.

More Pasta Recipes

If you’re looking for more recipes just like this Confit Courgette (Zucchini) and Tomato Pasta, then here you go:

• Caramelised Courgette (Zucchini) Pasta: Courgettes are cooked down until they reach a deeply savoury, jammy state, creating a rich base that pairs beautifully with the brightness of lemon, the saltiness of anchovies, and the fresh bite of basil. 
• Creamy Red Pepper Pasta: It’s amazing how a little onion, garlic, tomato purée, peppers and cream can come together in mere minutes to make a delicious, deeply-flavoured sauce. 
• Creamy Tomato Pasta: Comfort food at its finest! Adding mascarpone and parmigiano reggiano to traditional marinara makes for a delicious pasta sauce. 
• Aubergine (Eggplant) & Tomato Pasta: A delicious vegan pasta dish that even the most avid of meat eaters will love! The sauce combines rosemary roasted aubergine with a tasty tomato sauce.

See how I make all these recipes and more over on my Instagram!