Spaghetto Vesuvio Recipe
Confit tomatoes, olives, crispy capers, pecorino, crema
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Confit Tomatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes and cook for about 15 minutes until they are soft and start to caramelize. Season with salt and pepper to taste.
- 2
Cook the Spaghetti
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 3
Combine Ingredients
Add the cooked spaghetti to the skillet with the confit tomatoes. Stir in the sliced black olives and crispy capers. Pour in the crema and mix well. If the pasta seems dry, add some reserved pasta water to reach desired consistency.
- 4
Finish and Serve
Remove the skillet from heat and stir in the grated pecorino cheese. Adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with fresh basil leaves.
