Spaghetti with tomato confit and olives recipe
Last Updated on
Total: 25 min Diners: 2
Pasta with tomato, although of Italian origin, is also a classic of the Spanish recipe book. Few Spanish households have never prepared spaghetti with tomato, even with recipes that have nothing to do with the ways of proceeding in the country of origin.
Ingredients
Spaghetti, 160 g Cherry tomatoes, 34 u Fried tomatoes, 70 g Aragon or Kalamata olives, 16 u Parmesan cheese, 60 g White wine, 50 ml Salt, w/ s Black pepper, w/ s
This time we propose you some spaghetti with tomato confit, a fabulous recipe to prepare in summer taking advantage of the fact that tomatoes are in season and it is when they are at their sweetest and tastiest.
Tomato properties
In nature there are about a hundred varieties of tomatoes that are classified according to their use (in salads or for cooking), size and shape.
According to their shape, tomatoes are classified as: fleshy, rounded or hemispherical and ridged; cherry or cherry, small, red and round; the pear, elongated, with much proportion of flesh, very tasty, aromatic and very suitable for making preserves, sauces and purees and round, which are usually red fruits —although there are also yellow —, round, smooth and thick surface, and sweet taste.
According to the Spanish Nutrition Foundation, “the tomato is composed mainly of water and its main macronutrient is carbohydrates.
Among the vitamins include vitamin A content, mainly in the form of carotenoids provitamin A and vitamin C. One serving of tomato covers 61% of the recommended intakes of vitamin C for the study population.
The non-pro-vitamin A carotenoids include lycopenes, the amount of which depends on the variety grown (much higher in the «pear type»), the degree of ripeness (higher in ripe ones) and the mode of cultivation and form of ripening (higher in those grown outdoors and ripened on the plant). The crushed or cooked tomato and its combination with oil, improves the absorption of lycopene in our body“.
How to make spaghetti with tomato confit
Perhaps the most important thing when cooking spaghetti is to have a good brand of dry pasta which will make a lot in the final result as we need pasta with a “rough” aspect as it will absorb the sauce better. The cooking must be al dente and, as the Italians say, the pasta has to go to the sauce and not vice versa, to bathe well with it.
You can make the sauce with larger tomatoes for which it is advisable to peel them in advance. Also an option would be to use cherry tomatoes of different varieties and colors.
Step 1
Bring plenty of salted water to a boil and cook the pasta in it for the minutes indicated by the manufacturer. Strain and reserve some of the cooking broth.
Step 2
Meanwhile, prepare the sauce for our spaghetti with tomato. In a pan put a little olive oil and add the cherry tomatoes cut in halves and let cook, over high heat with the white wine, until it evaporates well. Then lower the heat, crush the tomatoes until you get a sauce, add the fried tomato and cook for about 10 minutes.
Step 3
Pour the sauce to the point of salt and black pepper, add the olives and pour the spaghetti. Mix everything very well adding a little water from cooking the pasta if necessary.
Step 4
Serve with grated Parmesan cheese on top. Optionally we can finish with some basil leaves.
Serve with grated Parmesan cheese on top.
