Go Back
+ servings
Tomato Confit Cacio e Pepe from www.whatsgabycooking.com (@whatsgabycookin)
Print Recipe
5 from 11 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: tomato confit pasta, tomato confit spaghetti, pasta with tomato confit, tomato cacio e pepe, cacio e pepe with tomatoes
Servings: 4 people
Author: Gaby


  • 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.