Spaghetti with cream of yellow tomatoes and red tomatoes confit
If you have never used yellow datterini and do not know their goodness, well, it's time to prepare spaghetti with yellow tomato cream and red tomatoes confit. The yellow datterini are a variety of precious cherry tomatoes, characterized by an extraordinary taste and an intense aroma. The resulting sauce has a pulpy and creamy consistency. They are easily available in many supermarkets, you can find them both fresh and canned, both excellent. To give a touch of extra color I also wanted to add the confit red tomatoes, obviously the recipe is delicious even if you do not have time to prepare them. Instead for a crunchy note I used bread crumbs that I toasted in a pan. I used spelt bread, but any bread you have at home is fine. What do you say? These spaghetti with cream of yellow tomatoes and red tomatoes confit are not a good reason to get in the kitchen?
Try this recipe and put it on Instagram or on Twitter. 🙂
INGREDIENTS FOR 2 PEOPLE
200gr of spaghetti300gr of yellow cherry tomatoes1 shallotthe crumb of a slice of breadoilsaltPepperchili pepper (optional)fresh basil to taste
INGREDIENTS FOR CONFIT CHERRY TOMATOES
15 cherry tomatoes1 clove of garlic1 fresh sprig of thyme, or 2 teaspoons of dried thymeextra virgin olive oilsaltPepperoreganosugar
Procedure
First prepare the confit cherry tomatoes. Wash the red tomatoes and dry them with a cloth. Cut them in half and place them on a baking sheet covered with parchment paper. Add salt and pepper to taste. Prepare a chopped mixture with thyme and garlic. Sprinkle the chopped cherry tomatoes, add a sprinkling of oregano and a sprinkling of sugar. Pour a little oil over the cherry tomatoes and bake in a static oven at 150 degrees for an hour and a half. Meanwhile, prepare the cream of yellow cherry tomatoes. Chop the shallot and put it in a pan to brown with a little oil and chili if you like. Wash the yellow tomatoes, cut them in half and add them in a pan with the shallot. Season with salt and cook for about 10-15 minutes. Once cooked, blend the yellow tomatoes with the help of a blender. Put the cream of yellow cherry tomatoes in a pan. Remove the crust from the slice of bread and coarsely chop the crumb. Toast the bread crumbs in a non-stick pan stirring: when they begin to have a golden appearance, add a drop of oil and continue to turn until the crumb becomes crispy. Cook the spaghetti in boiling salted water according to the cooking times found on the package. Before draining the pasta, take a little cooking water and set aside. Drain the pasta and sauté the spaghetti together with the cream of yellow tomatoes. Add cooking water if the consistency is too dry. Serve the spaghetti with yellow tomato cream accompanied by confit tomatoes, toasted breadcrumbs, fresh basil and a sprinkling of pepper.
If you have never used yellow datterini and do not know their goodness, well, it's time to prepare spaghetti with yellow tomato cream and red tomatoes confit. The yellow datterini are a variety of precious cherry tomatoes, characterized by an extraordinary taste and an intense aroma. The resulting sauce has a pulpy and creamy consistency. They are easily available in many supermarkets, you can find them both fresh and canned, both excellent. To give a touch of extra color I also wanted to add the confit red tomatoes, obviously the recipe is delicious even if you do not have time to prepare them. Instead for a crunchy note I used bread crumbs that I toasted in a pan. I used spelt bread, but any bread you have at home is fine. What do you say? These spaghetti with cream of yellow tomatoes and red tomatoes confit are not a good reason to get in the kitchen?
Try this recipe and put it on Instagram or on Twitter. 🙂
INGREDIENTS FOR 2 PEOPLE
200gr of spaghetti
300gr of yellow cherry tomatoes
1 shallot
the crumb of a slice of bread
oil
salt
Pepper
chili pepper (optional)
fresh basil to taste
INGREDIENTS FOR CONFIT CHERRY TOMATOES
15 cherry tomatoes
1 clove of garlic
1 fresh sprig of thyme, or 2 teaspoons of dried thyme
extra virgin olive oil
salt
Pepper
oregano
sugar
Procedure
First prepare the confit cherry tomatoes. Wash the red tomatoes and dry them with a cloth. Cut them in half and place them on a baking sheet covered with parchment paper. Add salt and pepper to taste. Prepare a chopped mixture with thyme and garlic. Sprinkle the chopped cherry tomatoes, add a sprinkling of oregano and a sprinkling of sugar. Pour a little oil over the cherry tomatoes and bake in a static oven at 150 degrees for an hour and a half. Meanwhile, prepare the cream of yellow cherry tomatoes. Chop the shallot and put it in a pan to brown with a little oil and chili if you like. Wash the yellow tomatoes, cut them in half and add them in a pan with the shallot. Season with salt and cook for about 10-15 minutes. Once cooked, blend the yellow tomatoes with the help of a blender. Put the cream of yellow cherry tomatoes in a pan. Remove the crust from the slice of bread and coarsely chop the crumb. Toast the bread crumbs in a non-stick pan stirring: when they begin to have a golden appearance, add a drop of oil and continue to turn until the crumb becomes crispy. Cook the spaghetti in boiling salted water according to the cooking times found on the package. Before draining the pasta, take a little cooking water and set aside. Drain the pasta and sauté the spaghetti together with the cream of yellow tomatoes. Add cooking water if the consistency is too dry. Serve the spaghetti with yellow tomato cream accompanied by confit tomatoes, toasted breadcrumbs, fresh basil and a sprinkling of pepper.
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