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!! 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
Ingredients
- 10 ounces spaghetti
- 1 pound cherry tomatoes, quartered
- ⅓ cup olive oil
- ½ cup finely grated Parmesan
- ⅓ cup finely grated Pecorino
- kosher salt to taste
- 2 teaspoons freshly cracked black pepper
Instructions
- 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.
Eating this for dinner right now!!!! So yummy!!!!
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.
https://whatsgabycooking.com/saffron-tomato-confit/
So delicious! Added some crisped pancetta and it was perfection.
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
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!
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!!!
did you use pre-shredded parm?
I followed exact confit instructions and they burned. Any tips for next time?
lower the heat and use a little more oil!
So easy and delicious!!! Would make again and I used wider noodles like Gaby did on her live.
Yum! I cannot wait to make this❣️