Linguine with confit cherry tomatoes

Name: Linguine with confit cherry tomatoes
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 4
Ingredients: Linguine pasta 14 oz; Breadcrumbs 0.1 cup; Extra virgin olive oil to taste; Anchovies 0.5 oz; Basil 4 leaves; Cherry tomatoes 3 cups; Garlic 1 clove; Thyme 8 tsp; Oregano dried 1 tsp; Fine salt &frac13; tsp; Pepper 0.4 tsp; Extra virgin olive oil 1 ½ tbsp; Sugar ¼ tsp

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484

Calories per serving

Lactose Free

Energy Kcal 484
Carbohydrates g 93.4
of which sugars g 9.4
Protein g 14
Fats g 6
of which saturated fat g 0.98
Fiber g 5.2
Cholesterol mg 2
Sodium mg 348

Difficulty: Very easy
Prep time: 20 min
Cook time: 2 h 10 min
Serving: 4
Cost: Very low

PRESENTATION

Linguine with cherry tomatoes is basically summer on a plate, especially the Sicilian way. You've got these sweet, slow-cooked cherry tomato confit that just get tender and kinda jammy in the oven, soaking up olive oil and a hint of herbs. And look, what makes the Sicilian version different is a mix of linguine with roasted tomatoes and a little bit of anchovy. It gives you that perfect salty kick—without overpowering the dish. Folks in Sicily often sprinkle on some crunchy breadcrumbs—this is what they call “pasta c’a muddica”—and it brings a crispy, golden finish that’s really hard to resist. The whole thing feels laid-back and summery—pretty much—like a homemade linguine dish you’d crave when it’s hot outside and you just want real food that tastes like the sea and sunshine.

In Sicily, people really like using whatever’s fresh, so this dish is all about simple stuff coming together just right. You know, besides pasta with confit tomatoes, you’ll spot all kinds of Mediterranean versions, sometimes swapping in different herbs or a squeeze of lemon for a little tangy twist. The anchovy might sound bold, but it melts down into the sauce and just makes the moist noodles taste even better. A big handful of linguine with cherry tomatoes goes a long way. Seriously good—especially with those crispy breadcrumbs that remind you of classic Sicilian cooking. This is the kind of food people make for family get-togethers, or just when they want a fast, no-fuss dinner that still feels a bit special. Pasta with confit tomatoes is the real deal if you’re after something that brings all those summer flavors, and it fits right in with other easy pasta recipes from Italy. Simple, honest, and super tasty—kind of like an Italian vacation in a bowl.

Plus, the versatility of linguine with roasted tomatoes allows for variations that suit different tastes. I mean, you might see some cooks adding capers or olives for an extra savory punch, which really complements the silky texture of the pasta. It's all about balancing flavors and textures. Makes it a dish that's as fun to make as it is to eat. Whether you're sitting on a sunny terrace or just imagining the Sicilian coast, this dish brings a touch of Italy to your table. Perfect for any occasion, it’s a reminder of how simple ingredients can come together to create something really really special.

INGREDIENTS

484

Calories per serving

Ingredients for the pasta: Linguine pasta 14 oz (400 g); Breadcrumbs 0.1 cup (20 g); Extra virgin olive oil to taste; Anchovies 0.5 oz (15 g); Basil 4 leaves

for the confit cherry tomatoes: Cherry tomatoes 3 cups (500 g); Garlic 1 clove; Thyme 8 tsp (8 g); Oregano 1 tsp (3 g) - dried; Fine salt ⅓ tsp (2 g); Pepper 0.4 tsp (2 g); Extra virgin olive oil 1 ½ tbsp (20 g); Sugar ¼ tsp (5 g)

Preparation

How to prepare Linguine with confit cherry tomatoes

To prepare linguine with confit tomatoes, start by washing the cherry tomatoes and cutting them in half 1. Also, prepare some thyme 2 and coarsely chop the garlic 3.

In a small bowl, combine the garlic 4 and thyme and mix them together with the oregano. Meanwhile, place the cherry tomatoes cut side up on a baking sheet lined with parchment paper and sprinkle them with the herb mixture 5. Dust the cherry tomatoes with sugar, pepper, and salt 6.

Finally, drizzle with extra virgin olive oil 7. Cook the seasoned cherry tomatoes in a preheated fan oven at 284°F for about an hour and a half: they should wilt, soften, and dry slowly 8. Then proceed with the rest of the sauce for the pasta: heat the oil in a large non-stick pan and add the anchovies 9.

Let them melt over low heat, then add the breadcrumbs 10 and let them toast for a few minutes. In the meantime, cook the linguine in plenty of salted boiling water 11, and drain them al dente 12.

Then combine them with the toasted breadcrumbs in the pan 13 and add a ladle of pasta cooking water 14. Also, add the confit cherry tomatoes 15.

And the basil torn into pieces 16. Sauté the linguine with confit cherry tomatoes for a few minutes 17, then plate them and enjoy them hot 18!

Storage

The linguine with confit cherry tomatoes should be consumed immediately after preparation. The confit cherry tomatoes can instead be stored for about ten days, placed under oil in an airtight container. Freezing is not recommended.

Curiosity

The term "confit" is a French term derived from the verb "confire," which means to preserve. "Confit" refers to any preparation of fruits and vegetables that involves prolonged cooking at low heat, with sugar or vinegar.

For the translation of some texts, artificial intelligence tools may have been used.