Ingredients

The following ingredients have 4 Servings
  • 10 ounces spaghetti  
  • 1 pound cherry tomatoes, quartered
  • 1/3 cup olive oil
  • 1/2 cup finely grated Parmesan
  • 1/3 cup finely grated Pecorino
  • kosher salt to taste
  • 2 teaspoons freshly cracked black pepper

Instruction

  • In a medium skillet, place the tomatoes and olive oil over medium high heat. Season with salt and pepper. Give the mixture a stir to combine.
  • Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium and let simmer for roughly 30 minutes. Stirring every 10 minutes.
  • After 30ish minutes, the tomatoes should be falling apart. Remove them from the heat and let cool for a few minutes.
  • Meanwhile, cook the pasta until al dente. Reserve about ¾ cup of the pasta water once cooked and add to the tomato confit along with the cheese and the cooked and drained pasta. Season with salt and at least 2 teaspoons of freshly cracked black pepper. Taste and adjust as needed.