Sometimes my favorite meals are the ones borne of necessity because the contents of my fridge and pantry and a little light that day. I usually have some form of dry pasta in the house so that's a reliable base. But on the day in question, I had a package of baby arugula and a whole lot of cherry tomatoes left over from a photo shoot. Hmm. Of course, I could just make an arugula and tomato salad but I had a better idea.
I knew I couldn't possibly use up all the tomatoes in a salad but turning them into an easy confit would extend their life and also be ridiculously delicious. Specifically I was thinking about all the goat cheese or ricotta topped toasts I'd be piling high with these confit tomatoes.
Arugula is one of the greens, along with spinach, that I like raw or slightly cooked. So tossing the leaves into the still hot, drained pasta, gives them just a slight blanch while still maintaining their crisp, slightly peppery flavor
Yield: 4 Servings
Spaghetti with Arugula and Tomato Confit
prep time: 15 Mcook time: 1 H & 45 Mtotal time: 1 H & 60 M
Recipe for a pasta dish with arugula, confit tomatoes and crispy torn bread.
- For the Tomato Confit:
- 2 Pints cherry tomatoes
- 1/2 Cup olive oil
- 2 Cloves garlic, peeled and smashed
- 5 Sprigs fresh thyme
- Pinch of sea salt
- For the Pasta:
- 1/2 lb. Spaghetti
- 1 Cup arugula
- 1 Slice crusty bread
- 1 Tablespoon olive oil
- Zest of 1 lemon
- Tomato confit
How to cook Spaghetti with Arugula and Tomato Confit
- Pre-heat the oven to 350 degrees.
- Add the tomatoes, olive oil, garlic, thyme and sea salt to a casserole dish and cook for 1 1/2 hours, stirring half way through. Allow to cool and store in a lidded jar in the refrigerator.
- Cook the spaghetti in boiling salted water according to package directions.
- Add the olive oil to a pan, tear off small pieces of the bread and toast over a medium high flame until slightly toasted and crispy.
- Toss the cooked spaghetti with the arugula, as much confit tomatoes as you like and the lemon zest. Sprinkle on the toasted bread and serve.
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