Tomato Confit Cacio e Pepe
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!
Servings: 4 people
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.
Notes
This is the perfect end-of-summer dish. Grab that abundance of tomatoes and get cooking!
Nutrition
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