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.
[adthrive-in-post-video-player video-id=”c65kyMGl” upload-date=”2021-08-31T03:29:54.000Z” name=”Tomato Confit” description=”cherry tomatoes that are slowly simmered in some really good quality olive oil along with some saffron, salt and pepper. That’s it. Could it get any easier… no. Could it be more delicious… ” player-type=”default” override-embed=”default”]
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!!
Tomato Confit Cacio e Pepe
- 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.