Preheat the oven to 375°F.
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.
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.
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.
Toss with the tomato confit with the pasta and divide between plates. Top with shaved parmesan