Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, spaghetti con pomodorini confit spaghetti with roasted tomatoes. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Spaghetti con pomodorini confit spaghetti with roasted tomatoes is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Spaghetti con pomodorini confit spaghetti with roasted tomatoes is something which I’ve loved my whole life.
Bring a pot of salted water to the boil and cook pasta according to instructions. Add a good amount of olive oil and torn fresh basil. Today, Corinna will show you how to make this extremely simple and yet, delicious recipe that will stun most of your guests!
To get started with this particular recipe, we must prepare a few components. You can cook spaghetti con pomodorini confit spaghetti with roasted tomatoes using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Spaghetti con pomodorini confit spaghetti with roasted tomatoes:
- Make ready 500 g spaghetti
- Get 1 dozen or so cherry tomatoes
- Get Olive oil
- Make ready Fresh basil
- Get Half a teaspoon of sugar
- Take to taste Salt
Gli Spaghetti alle vongole e pomodorini, sono un primo piatto di pesce tipico della cucina napoletana, variante rossa dei classici Spaghetti alle vongole. Si preparano velocemente spurgando le vongole veraci in acqua fredda, realizzando un sugo con pomodorini e vongole, dove si andranno a condire. Place the spaghetti in salted boiling water. Stir to prevent the strands from sticking together.
Steps to make Spaghetti con pomodorini confit spaghetti with roasted tomatoes:
- 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.
- 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.
- Drain pasta al dente, add to tomatoes, mix and serve 😀
While the pasta is cooking, heat up the olive oil in a saucepan and gently saute the garlic until golden. Add the tomatoes and cook until the tomatoes become soft. Spaghetti con tonno e pomodorini, ovvero il classico estivo particolarmente sfruttato quando la dispensa piange! Un primo piatto fresco e leggero che si adatta bene a qualsiasi occasione, anche un auto-invito dell'ultimo momento di amici o parenti. This dish of homemade egg pasta spaghetti with roasted tomato sauce is one of my favorite dishes from one of my favorite cookbook authors, Giuliano Bugialli.
So that is going to wrap this up for this special food spaghetti con pomodorini confit spaghetti with roasted tomatoes recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
