Spaghetti with gratinated tomatoes is a simple yet particular first course. The pleasant combination of the sweetness of the tomato with capers, anchovies, and the strong flavor of Parmesan, which when gratinated gives a special taste to these spaghetti. My recipe uses spaghetti alla chitarra, but it is a sauce that goes well with other formats of short pasta, such as penne, maccheroni, or casarecce. As for the variety of tomatoes, I used piccadilly, which can be replaced with datterino, the important thing is that the tomatoes are ripe, while the capers are in salt, which I desalted by leaving them in a cup with water for about ten minutes and rinsing them well. For the gratination of the tomatoes, I used the air fryer, but it is possible to gratinate them in the traditional oven.
The recipe for spaghetti with gratinated tomatoes will immediately win you over just from their aroma and the typical flavor of our Mediterranean cuisine which, in this version, is even more distinct and pleasant on the palate
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs piccadilly tomatoes
- 0.7 oz salted capers
- 3 fillets anchovy fillets in oil
- 1 clove garlic
- 0.7 oz grated Parmesan
- 1 fresh chili pepper (small)
- to taste salt and pepper
- 3 parsley stalks
- 3 tbsps breadcrumbs
- to taste extra virgin olive oil
- 8.8 oz spaghetti alla chitarra
- to taste grated Parmesan
- to taste salt
Tools
- 1 Air Fryer
- 1 Pot
- 1 Ladle spaghetti server
Steps
Start by desalting the capers by placing them in a glass of water for 10 minutes and put the pot for the spaghetti on the stove. Prepare a baking sheet by greasing the bottom with extra virgin olive oil. After washing and halving the tomatoes, transfer them to the baking sheet along with the capers you have desalted and rinsed, the broken anchovy fillets, the parsley stalks, the garlic clove halved and core removed, salt, pepper, and the chili pepper. After mixing, spread the tomatoes covering the entire surface of the tray and add the Parmesan, breadcrumbs, and a drizzle of extra virgin olive oil on top. Cook at 356°F for 12 minutes
In the meantime, prepare the spaghetti and keep some cooking water aside
When both the pasta and tomatoes are ready, transfer the spaghetti to the tomato tray, using the spaghetti server. Mix well and if necessary, add a little of the cooking water you set aside
Serve hot with a sprinkle of Parmesan
