Spaghetti with Confit Tomatoes!

1. 1

   Start preparing the tomatoes.

2. 2

   Wash them and cut them in half, laying them on a baking tray face up.

3. 3

   Sprinkle some sugar, dry oregano, then drizzle about 2 tablespoons of extra virgin olive oil.

4. 4

   Bake them at 140 degrees C (about 285 degrees F) for 1 1/2 hours.

5. 5

   Cook the spaghetti to al dente in salted water according to package instructions.

6. 6

   Save a few tablespoons of the cooking water.

7. 7

   In a skillet, heat up remaining oil, minced garlic and the anchovy fillets.

8. 8

   When the fillets are melted, add in the breadcrumbs and cook it on low until it gets a nice golden-brown color.

9. 9

   Remove from the stove.

10. 10

    Thow the spaghetti with 2 tablespoons of reserved cooking water into the skillet.

11. 11

    Stir well.

12. 12

    Add the confit tomato and mix well.

13. 13

    Sprinkle some more dry oregano and serve!

14. 14

    Easy, quick and increadibly tasty!

* Per serving · 4 servings · Values may vary.

No additional tips available.