Tomato Confit Cacio e Pepe
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.94 out of 5 stars
(16)
Ingredients
4 servings
- 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
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
After 30ish minutes, the tomatoes should be falling apart. Remove them from the heat and let cool for a few minutes.
Step 4
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.
Step 5
Save recipe for the next time?
