Today I share with you a simple and super creamy main dish: PASTA WITH CONFIT TOMATOES AND ZUCCHINI CREAM. The only downside of this dish is the cooking of the confit tomatoes, which necessarily has to be slow in order to gradually lose the water from the tomatoes. With a fast cooking, they would dry out too much. But if you really don’t feel like waiting for the confit to cook in the oven, you can also cook them in a pan, they will come out slightly more watery but still good for dressing this main dish. The addition of this delicious ricotta and zucchini cream makes everything very inviting and tasty. Try this main dish and let me know what you think.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 251.39 (Kcal)
- Carbohydrates 32.27 (g) of which sugars 4.05 (g)
- Proteins 13.94 (g)
- Fat 7.72 (g) of which saturated 4.24 (g)of which unsaturated 2.45 (g)
- Fibers 2.87 (g)
- Sodium 471.99 (mg)
Indicative values for a portion of 200 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 for Pasta with Confit Tomatoes and Zucchini Cream
- 11 oz spaghetti
- 2 zucchini
- 1 onion
- to taste extra virgin olive oil
- to taste salt
- 1 bunch chopped parsley
- 1 oz Grana Padano DOP
- 5 oz ricotta
- 10 cherry tomatoes
- 1 tablespoon sugar (level)
- 1 tablespoon salt (level)
- 1 tablespoon oregano (level)
- to taste extra virgin olive oil
Steps
The first thing to do is make the confit. So, cut the cherry tomatoes in half.
Place them cut side up on a baking sheet lined with parchment paper and drizzle with evo oil. Season with sugar, salt, oregano, and a generous drizzle of oil. Bake in a preheated oven at 250°F for 1 hour. But if you want to speed up the time and don’t want to turn on the oven, you can cook them directly in a pan with oil, sugar, salt, and oregano. They will come out slightly more watery.
Cut the zucchini into chunks.
In a pan, heat some evo oil with thinly sliced onion.
Add the zucchini and cook for about 10 minutes until they soften. Add salt.
In a tall container, place the cooked zucchini, chopped parsley, Grana, ricotta, and a drizzle of oil.
Use an immersion blender to turn everything into a cream.
Boil the spaghetti in plenty of salted water
Heat the pan with a drizzle of evo oil and pour the obtained cream with a ladle of pasta cooking water
Near the end of the pasta cooking, drain it and toss it for a few minutes with the zucchini cream
Add the confit tomatoes
Our Pasta with Confit Tomatoes and Zucchini Cream is ready to be served
FAQ (Frequently Asked Questions)
Why are they called confit?
What is meant by confit?
The term “confit” comes from the French “confire” meaning to preserve… in fact, this type of cooking preserves all the sweetness of the tomatoes, giving them a really intense taste
