Recipe: Delicious Spaghetti con pomodorini confit spaghetti with roasted tomatoes

Recipe: Delicious Spaghetti con pomodorini confit spaghetti with roasted tomatoes Delicious, fresh and tasty.

Spaghetti con pomodorini confit spaghetti with roasted tomatoes. Anchovies Butter Spaghetti with Tomatoes confit Sauce. dadamydreams. Pomodorini confit al forno - ciliegini confit. lapaginadelgoloso. Add the wine and reduce by half over high heat, stirring constantly.

Drain and add to the fry pan with the tomato sauce.

Place the spaghetti in salted boiling water.

Stir to prevent the strands from sticking together.

You can cook Spaghetti con pomodorini confit spaghetti with roasted tomatoes using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Spaghetti con pomodorini confit spaghetti with roasted tomatoes

1. You need of spaghetti.

2. It’s of or so cherry tomatoes.

3. Prepare of Olive oil.

4. You need of Fresh basil.

5. You need of a teaspoon of sugar.

6. You need of Salt.

While the pasta is cooking, heat up the olive oil in a saucepan and gently saute the garlic until.

The roasted cherry tomatoes will add some sweetness and acidity which makes each bite explode with flavor!

Cheap to make as well 😀 the secret is the right amount of sugar to balance the acidity of the tomatoes.

This dressing is suitable for almost any pasta, but I particularly like it with spaghetti, gemelli, or penne.

Spaghetti con pomodorini confit spaghetti with roasted tomatoes instructions

1. Preheat oven to 140. Wash, dry and slice tomatoes in half. Place flat side up on a baking tray. Finely chop some basil and sprinkle all over. Sprinkle the sugar all over and finally drizzle with olive oil. Roast slowly on bottom shelf for about 90 mins..

2. Bring a pot of salted water to the boil and cook pasta according to instructions. Put tomatoes in a bowl. Add a good amount of olive oil and torn fresh basil. Mix..

3. Drain pasta al dente, add to tomatoes, mix and serve 😀.

But because the tomatoes are at their best as soon as they come out of the oven, the dressing and pasta should be cooked simultaneously, and I have written the recipe to ensure that you will have your pasta and baked tomatoes ready for each other at the same time.

I pomodori confit hanno un gusto molto intenso e dolce e sono perfetti per condire una pasta o da servire come antipasto su una bruschetta.

La parola "confit" deriva dal verbo francese "confire", che significa preservare: si dicono "confit", infatti, tutte quelle preparazioni di frutta e verdura che prevedono una cottura prolungata a fuoco basso, con zucchero o aceto.

Now put them with skin side down on a baking sheet and add garlic, pepper, more salt, sugar and oregano sprinkling, then drizzle with abundant oil.

Halve the tomatoes and place in a roasting tin with all the other ingredients.