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Spaghetti with Confit Tomatoes!
Submitted by ExpatCucina on August 19, 2012 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 2 cups Cherry Tomatoes
- 1 Tablespoon Sugar
- 2 Tablespoons Dry Oregano
- 4 Tablespoons Olive Oil, Divided
- 6-½ ounces, weight Spaghetti
- 1 clove Garlic, Minced
- 2 whole Anchovy Fillets
- 3 Tablespoons Breadcrumbs
Preparation Instructions
Start preparing the tomatoes. Wash them and cut them in half, laying them on a baking tray face up. Sprinkle some sugar, dry oregano, then drizzle about 2 tablespoons of extra virgin olive oil.
Bake them at 140ºC (about 285ºF) for 1 1/2 hours.
Cook the spaghetti to al dente in salted water according to package instructions. Save a few tablespoons of the cooking water.
In a skillet, heat up remaining oil, minced garlic and the anchovy fillets. When the fillets are melted, add in the breadcrumbs and cook it on low until it gets a nice golden-brown color. Remove from the stove.
Thow the spaghetti with 2 tablespoons of reserved cooking water into the skillet. Stir well. Add the confit tomato and mix well. Sprinkle some more dry oregano and serve!
Easy, quick and increadibly tasty!
