The Pasta with Confit Tomatoes, Anchovies, and Mozzarella can be prepared quickly and tastes exceptional.
The preparation of confit cherry tomatoes imparts that delicious caramelized and fragrant note that is the hallmark of the dish.
With an intense, slightly sweet taste, confit cherry tomatoes are also perfect as a side dish or appetizer. Delicious when spread on a good bruschetta.
Cooking the confit cherry tomatoes in the oven requires some time, at least 1.5 hours at 320°F, but if you have an air fryer like me, it’s different.
In fact, it only takes 20 minutes to cook them: the first 10 minutes at 320°F, then 5 minutes at 355°F, and finally another 5 minutes at 390°F.
For this sauce, I choose spaghetti as the type of pasta, but farfalle or fusilli are also fine.
Try the pasta with confit tomatoes, anchovies, and mozzarella, and you’ll see you’ll repeat it often because the taste of this sauce is truly delicious.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11 oz spaghetti
- 3 fillets anchovies in oil
- 1 clove garlic
- as needed extra virgin olive oil
- 8.8 oz mozzarella
- 8.8 oz tomatoes
- as needed fine salt
- as needed dried oregano
- as needed granulated sugar
- some basil leaves
Tools
- 1 Air Fryer Moulinex
Preparation
To prepare the pasta with confit tomatoes, anchovies, and mozzarella, you first need to prepare the cherry tomatoes. Cut them in half and distribute them on a baking sheet or in the air fryer basket.
Drizzle the tomatoes with some oil, salt, a pinch of sugar, and some dried oregano;
In the oven at 355°F for 1.5 hours or alternatively in the air fryer for 20 minutes distributed as 10 minutes at 320°F, 5 minutes at 355°F, 5 minutes at 390°F.
In a large pan, pour some oil with garlic and lightly sauté;
Add the anchovy fillets and let them slowly melt, then turn off the heat;
Remove the garlic;
Cook the spaghetti in plenty of salted water;
Pour a ladle of pasta water into the pan with oil and anchovies to create a sort of creamy sauce;
Cut the mozzarella into cubes;
Toss the pasta in the oil and anchovies;
Add the confit tomatoes and mozzarella away from the heat;
Serve immediately
Leftover pasta can be stored in the fridge, well sealed, for 1 day.
FAQ
Questions about pasta with confit tomatoes, anchovies, and mozzarella
How to store confit tomatoes?
Confit cherry tomatoes can be stored in sterilized jars under oil or in the refrigerator for 4-5 days in an airtight container.
What type of mozzarella for this dish
As a proud Neapolitan, I use buffalo mozzarella, but if you have difficulty finding it, cow’s milk mozzarella is also fine.
Can I use anchovy paste
Certainly.
