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Pasta with Corn, Slow-Cooked Tomatoes, and Garlic Confit

Phyllis Grant
  • 240 minutes
  • Serves 4

INGREDIENTS

2 pints

Cherry tomatoes

3

ears Corn, yellow or white

12 cloves

Garlic

6

sprigs Herbs, fresh

1/3 cup

Parsley, leaves

1 lb

Pasta

1 1/2 tsp

Kosher salt

6 tbsp

Garlic vegetable oil

1/2 cup

Olive oil, extra-virgin