1
Preheat the oven to 375°F.
2
Heat a skillet over medium heat. Add the bacon and cook, flipping once, until crisp. Transfer the bacon to a paper towel-lined plate, let cool, then roughly chop.
3
In a large baking dish with sides, combine all of the tomato confit ingredients, including the bacon, except the basil. Cover and cook for 1 hour, until the tomatoes are broken down. Cool slightly then stir in the basil, breaking up any large chunks with your spoon.
4
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot.
5
Toss with the tomato confit with the pasta and divide between plates. Top with shaved parmesan