Tomato Confit Cacio e Pepe

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Buckle up team, we're combining 2 of the favs here on What's Gaby Cooking today for a late summer / early fall Tomato Confit Cacio e Pepe spin!

Tomato Confit Cacio e Pepe from (@whatsgabycookin)


I think we can safely say that Cacio e Pepe is a def fav for all of us here on WGC. It's. a simple pasta dish, that quite literally means cheese and pepper, that is just packed with flavor and I could eat it every single day if given the opportunity. Tomato confit on the other hand is a slowly cooked tomato sauce that just has tomatoes, olive oil and a few seasonings and has made the rounds in our kitchens since going in the last cookbook. What happens when you combine the two.... the most magical end of summer / end of tomato season pasta dish that will BLOW YOUR MIND.

This Tomato Confit Cacio e Pepe it's not to be missed. It's loaded with that jammy tomato goodness, tons of freshly cracked black pepper for a bit of a kick and cheese to hold it all together. It's a work of art and I need you to try it while we're at the tail end of tomato season. You will NOT be disappointed!! Also if you are looking for a fun twist on this epic recipe you should check out my Creamy Lemon Cacio e Pepe. Its Pasta a limone meets cacio e pepe and its delicious.

Tomato Confit Cacio e Pepe from (@whatsgabycookin)

Tomato Confit Cacio e Pepe

Author: Gaby Dalkin
4.9 from 16 votes
Imagine your fav Cacio e Pepe but with a giant spoonful of slowly cooked tomatoes - it's the perfect match made in late summer heaven!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 10 ounces spaghetti  
  • 1 pound cherry tomatoes, quartered
  • cup olive oil
  • ½ cup finely grated Parmesan
  • cup finely grated Pecorino
  • kosher salt to taste
  • 2 teaspoons freshly cracked black pepper


  • In a medium skillet, place the tomatoes and olive oil over medium high heat. Season with salt and pepper. Give the mixture a stir to combine.
  • Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium and let simmer for roughly 30 minutes. Stirring every 10 minutes.
  • After 30ish minutes, the tomatoes should be falling apart. Remove them from the heat and let cool for a few minutes.
  • Meanwhile, cook the pasta until al dente. Reserve about ¾ cup of the pasta water once cooked and add to the tomato confit along with the cheese and the cooked and drained pasta. Season with salt and at least 2 teaspoons of freshly cracked black pepper. Taste and adjust as needed.


This is the perfect end-of-summer dish. Grab that abundance of tomatoes and get cooking!

Nutrition Information

Calories: 530kcal | Carbohydrates: 60g | Protein: 17g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 20mg | Sodium: 336mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 703IU | Vitamin C: 26mg | Calcium: 231mg | Iron: 2mg
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  1. Could you please tell me which of your tomato confit recipes would be best along side grilled veggies and/or with a cheese board. Thanks so much.

  2. 5 stars
    Tomato confit is incredible!! Cacio e pepe is incredible!! Why did nobody ever think to combine the two?! This fish was divine and SO easy to make

  3. 5 stars
    Wow this is such a flavorful and easy weeknight recipe! So glad this is the September cooking club recipe! My husband and I both loved it! Thank you!

  4. 5 stars
    My parmesan globbed up when I added the pasta water and we had these large Parm globs. The meal was delicious regardless, just wondering if I should've done something different and/or how you would've fixed it. Thanks!!!

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