Spaghetti with Confit Tomatoes!
Ingredients
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 140 degrees C (about 285 degrees F) 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!
Nutrition & Diet Analysis (per serving)
452
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).