Dear friends, welcome back! Today I have a nice dish of fusilli with black cherry tomato confit, a colorful dish that brings joy to see, for the beauty of tricolor fusilli, and puts you in a good mood to eat it, thanks to the goodness of black cherry tomato confit.

Today at Light and Tasty we talk about main courses. I had bought tricolor fusilli specifically to cook them for this event, but I didn’t have any particularly brilliant ideas for the seasoning. Until I made the discovery of the end of summer: I discovered that black cherry tomato confit cooked in the air fryer is delicious!

I know, it’s the classic discovery of the obvious since confit tomatoes have been around forever 😅 and yet I had never taken them seriously and never cooked them, not even before the advent of air fryers, nor ever tasted them.

It was the black cherry tomatoes from my mom’s garden that worked the magic. I tried cooking them in the air fryer, purely out of laziness because I didn’t feel like turning on the oven. And… bam, love at first bite! I loved them, they’re fabulous!

After serving them several times as a side dish, and using them as a filling for piada (yesss!!!), I used them to season the tricolor fusilli. Delicious!! 😋

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Then, for other colorful main courses, take a look at these recipes:

Difficulty: Easy
Cost: Economical
Portions: 2
Cooking methods: Stovetop, Air Fryer
Cuisine: Healthy
Seasonality: Summer, All Seasons

Ingredients

6.3 oz fusilli (or other short pasta)
24 black cherry tomato confit
oregano
pepper
extra virgin olive oil (raw, as needed)

Tools

Pasta Pot
Pan

Steps

Here are the tricolor fusilli. Sometimes it takes very little to transform a simple main course into a dish that impresses! 😉
Bring water to a boil and cook the fusilli.
In the meantime, cook the black cherry tomato confit in the air fryer.
👉 The cooking time for the pasta I used is 10 minutes, while the tomatoes cook in 12 minutes.
For the cooking of black cherry tomato confit in the air fryer, I refer you to the previous recipe, which I wrote separately to describe the procedure in more detail. 😊
When the black cherry tomato confit is ready, transfer it to a pan. Pour them into the pan including all the seasoning and juice they produced during cooking.
If necessary, add a drizzle of olive oil and, to taste, some pepper or chili pepper.
Drain the fusilli and pour them into the pan.
Saute quickly.
Serve the fusilli with black cherry tomato confit garnishing the dish with a few leaves of oregano or another fresh aromatic herb.

Tips without salt

If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate must get used to it slowly and should not notice the gradual reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my vegetable granules without salt and the gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for the mood and helps you persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.

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Light and Tasty:

And here are the main courses from my colleagues in the Light and Tasty Team:

Carla Emilia: Mafaldine with leeks, salmon, and green curry
Claudia: Pasta with mixed mushrooms
Daniela: Risotto with lemon and rosemary infusion
Elena: Tagliatelle with porcini mushrooms and Philadelphia
Milena: Whole spaghetti with zucchini and shrimp

Delicious Recipes

Fusilli with Black Cherry Tomato Confit