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
- 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.