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 Â
- 1 pound cherry tomatoes, quartered
- â…“ cup olive oil
- ½ cup finely grated Parmesan
- â…“ 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.
One of my favorite recipes! So easy and delicious! I like adding in a few cloves of garlic to the confit as well. Yum!
Simple and completely delicious! Thank you for this gem!
OMG! This was absolutely delicious!! Made it last night and it was a huge hit. I added spinach just for extra vitamins. Super easy and great for the entire family!
Simply delicious!!! Easy to make and great comfort food on a damp rainy day!!
So easy and Delicious!
Gaby,
This is fab!
Thanks fir the inspo and cheers from
Jackson Hole!
I really did not know what to expect from this dish. It seemed too simple. Recipe was super easy, the most time consuming part was quartering the the tomatoes. I used some imported pecorino and Red Cow Parmesan (watched SALT, FAT, ACID, HEAT and had to try some, it's worth every penny.) Well it was absolutely delicious. I would not be unhappy if I was served that in a high end restaurant. Well done Gaby!!!
Made this tonight. It was delish!
Looking forward to making this!!
I LOVE your tomato confit, and look forward to making it and freezing it with my home grown tomatoes so I can enjoy the flavor all year round!!! This looks fabulous!
Hello Gaby! Great recipes and dynamic you have! Congrats for the baby! About the tomatoes confit... don't you get aggravated by the skins? Once cooked, it becomes waxy!
nope!! they get jammy in this recipe and gives it a little oomph!
This is magical. Two of my favorite WGC situations!!
Can't wait to hear what you think once you make it!! I AM OBSESSED
Made this for dinner tonight and it was so delicious! I used Delallos spaghetti #04 and their cheese!! I think this is better than sauce and love something to make with cherry tomatoes! Thanks!! Becki
omg LOVE that!!
Looks delicious... but wondering how you cube olive oil?
OMG TYPO
Gaby, could you use regular size tomatoes and cut them into chunks roughly the size of cherry tomatoes?
yes totally