You guys, Peru was magical! I just posted my re-cap of Cusco and now it’s time to let the recipes start rolling in. First up is this Tomato Confit Pasta!
I’ve been making tomato confit for the past few years, but why had I never thought to add it to pasta!! Our first night in Cusco we rolled in off the train and were exhausted. So exhausted that we almost skipped dinner, but then I was like, me… skip dinner? I don’t think so! So we piled into the super dark and romantic dining room at the Inkaterra La Casona. I ordered the tomato confit pasta because I’ve never been able to turn down a bowl of carbs and it was easily one of the most delicious meals of the entire trip. Slowly cooked tomatoes with a pinch of saffron, salt and pepper that gets tossed with pasta and then topped with a bit of salty parmesan. Simple, delicious and perfect for all you cooks looking for an easy weeknight meal!
Tomato Confit Pasta
- 10 ounces spaghetti or linguini
- 1 pound cherry tomatoes cut into quarters
- 1/3 cup good quality olive oil
- 1 pinch saffron about 20 threads
- kosher salt and freshly cracked black pepper to taste
- fresh chives for garnish
- In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and 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 low and let simmer for 60 minutes. Stirring every 10 minutes.
- After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.
- Cook the pasta until al dente. Reserve about ¾ cup of the pasta water once cooked and add to the tomato confit, stir everything into the pasta. Adjust seasoning as needed and serve with chopped chives.