I made these confit tomatoes a few days ago, then yesterday I decided I wanted to eat them, so I throw them into a pasta dish. I’m very random this way sometimes.
Confit is a French word referring to a technique used to cook fruits and vegetables at a very low temperature for a very long time.
You can prepare the confit tomatoes earlier in the week (they can be stored in the fridge up to 2 weeks) then prepare this pasta dish as a last minute/quick dinner after work.
Ingredients (serves 2):
- 2 cups cherry tomatoes
- 1 tbsp fresh oregano
- 2 + 2 tbsp olive oil
- 1 clove garlic
- 1 tbsp sugar
- 180 g spaghetti
- 3 tbsp breadcrumb
- 2 anchovy fillets
Start preparing the tomatoes. Wash them and cut them in half laying them face up on a baking tray. Sprinkle some sugar
dry organo, then drizzle about 2 tbsp of extra virgin olive oil
Bake them at 140 C for 1 h and 30 min
Cook the spaghetti “al dente” in salty water according to package instructions. Save a few tbsp of the cooking water
In a skillet heat up oil, minced garlic and the anchovy fillets. When the fillets are melted, add in the breadcrumb and cook it on low until it gets a nice golden-brown color. Remove them from the stove
Thow the spaghetti with the 2 tbsp of cooking water into the skillet. Stir well. Add the confit tomato and mix well.
Sprinkle some more dry oregano and serve!
Easy, quick and increadibly tasty!