1. Peel the hard-boiled eggs. Slice eggs in half lengthwise and gently pop the yolks out into a small bowl. Set the whites aside.

2. Use a fork to mash the yolks. Add all of the remaining ingredients (except the paprika) to the yolks and mash and mix until well combined. The mixture should be the texture of a silky frosting.

3. Generously spoon the yolk mixture into the hollow in the egg whites, dividing evenly among the eggs. Dust with paprika and serve immediately or refrigerate until ready to serve.

1. Preheat oven to 325^ᵒ F.

2. Lay a chef’s knife flat on its side (blade away from you) on top of each garlic clove (one at a time) and give it a whack with the heel of your hand to smash the garlic and pop open the skin. Remove the skin and place in an 8 x 8-inch baking dish. For larger cloves, roughly chop and then place in the baking dish.

3. Use the tip of a paring knife to poke a small slit in each tomato to prevent them from bursting while they cook. Add the tomatoes, olive oil, salt, thyme, and optional chili flakes to the baking dish. Toss to coat and place in the oven. Cook for 1 hour and 30 minutes. After 1 hour of cooking, carefully remove from the oven and using a fork, mash some of the tomatoes with the garlic, stir to combine, and place back in the oven for an additional 30 minutes. Once done, mash the garlic and tomatoes to your desired consistency.

4. Approximately 20 minutes before the confit has finished cooking, place a large pot of water over high heat. Add 2 teaspoons salt and bring to a boil; follow the pasta label directions and cook until al dente. Drain the pasta and transfer to a large serving dish, pour the tomato and garlic confit over the pasta, and toss to coat well. Garnish with chopped parsley and optional Parmesan cheese. Serve immediately alongside a salad and protein of choice.