Pasta with confit tomatoes and spinach and arugula pesto: The Elegance of Simplicity
Food lovers, get ready to fall in love with a first course that is pure poetry for the palate: pasta with confit tomatoes and spinach and arugula pesto! Forget the usual summer sauces, here we are talking about a sensory experience that will make you say “wow!” at the first taste. The secret? The perfect combination of flavors. The tomatoes, slowly cooked in the oven, become sweet, concentrated jewels, a true “salty caramel” that explodes in your mouth. And then, the creaminess and freshness of an out-of-the-box pesto, based on spinach and arugula, giving the dish a spicy and enveloping note.
It’s a dish that smells of sun, garden, and happiness, perfect for a special dinner, yet surprisingly simple to prepare. The pasta with confit tomatoes and spinach and arugula pesto is proof that you can eat divinely with simple ingredients and a bit of creativity.
The Versatile Contrast: Pesto and Confit Tomatoes for Perfect Harmony
The real strength of this recipe lies in the contrast between sweet and salty, soft and crunchy. The confit tomatoes, cooked at low temperature, maintain their texture but concentrate their natural sugars, creating an irresistible sweet and aromatic note. The Worcestershire sauce adds a touch of umami that elevates everything. On the other hand, the spinach and arugula pesto is a true revelation. We abandon the classic basil for a bolder and more pungent combination. The arugula adds a spicy touch, while the spinach and goat cheese create a velvety and enveloping cream. Toasted sunflower seeds add a pleasant crunchiness that makes each bite a complete experience.
Here are more delicious sauces:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 443.87 (Kcal)
- Carbohydrates 57.47 (g) of which sugars 27.59 (g)
- Proteins 16.49 (g)
- Fat 17.34 (g) of which saturated 3.22 (g)of which unsaturated 4.68 (g)
- Fibers 6.09 (g)
- Sodium 933.53 (mg)
Indicative values for a portion of 660 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.7 oz pasta
- 1.8 oz baby spinach
- 1.8 oz arugula
- 1.4 oz Parmigiano Reggiano DOP (grated)
- 2.1 oz goat cheese (soft)
- 1.1 oz sunflower seeds
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 28.2 oz cherry tomatoes
- 1.1 oz brown sugar
- 2 sprigs thyme
- 2 cloves garlic
- to taste dried oregano
- to taste extra virgin olive oil
- to taste salt
- 0.7 oz Worcestershire sauce
Tools
- Air Fryers Cecotec Air Fryer 5.5L – Air Fryer Cecofry Full InoxBlack 5500 Pro. 1700W, Digital, Touch Panel, Stainless Steel Finish, PerfectCook Technology, Thermostat, 8 Modes
- Immersion Blender Moulinex DD6558 Quickchef 3in1 Immersion Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 3 Accessories, 800 ml Cup, 500 ml Chopper and Whisk, Stainless Steel Blades
- Casserole Lagostina Every Casserole Ø 24 cm in 18/10 Stainless Steel with Lagoseal Plus Base, Satin Exterior and Large Handles, Suitable for All Heat Sources, Including Induction
Steps for Pasta with confit tomatoes and spinach and arugula pesto
Start by washing the cherry tomatoes, dry them on a cloth, cut them in half, and place them to dry on some kitchen paper. Transfer the tomatoes to a baking sheet lined with parchment paper, with the cut side facing down. Season with salt, sugar, oil, sauce, and various spices, and cook in the air fryer for 15 minutes at 356°F
Blend the arugula leaves with the spinach, cheeses, peeled garlic, 20 g of sunflower seeds, 6 tablespoons of oil, and ice water, enough to obtain a creamy pesto.
Boil the pasta until al dente, drain it, and place it in a bowl. Dress with the pesto, mix, add the confit tomatoes, a sprinkle of pepper, some arugula leaves, and the remaining sunflower seeds, then serve.
Tips, variations, notes for Pasta with Confit Tomatoes and Spinach and Arugula Pesto
Add a protein: To make the dish a complete meal, you can add sautéed shrimp, fresh tuna cubes, or burrata instead of stracciatella to the sauce. If you prefer meat, shredded chicken or crispy prosciutto add an extra touch.
Pesto variations: If you want a touch of crunchiness, try using toasted almonds or pine nuts instead of sunflower seeds. For an extra flavor note, you can add a few fresh mint leaves or some basil.
An extra touch: For an even more elegant dish, you can add some grated lemon zest at the last minute. Its citrus note pairs perfectly with the confit tomatoes. For a touch of spiciness, add a bit of fresh chopped chili pepper to the pesto or the confit tomato oil.
Pasta variations: If you want an even lighter dish, you can use whole wheat pasta or mezze maniche, perfect for capturing the sauce.
For a gourmet touch: Instead of goat cheese, you can use soft goat cheese or crumbled feta. Their strong flavor will make the dish even more interesting.
