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!
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!!
Tomato Confit Cacio e Pepe
- 10 ounces spaghetti
- 1 pound cherry tomatoes, quartered
- 1/3 cup olive oil
- 1/2 cup finely grated Parmesan
- 1/3 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.