Spaghetti with Arugula and Tomato Confit

Sometimes my favorite meals are the ones borne of necessity because the contents of my fridge and pantry and a little light that day. I usually have some form of dry pasta in the house so that's a reliable base. But on the day in question, I had a package of baby arugula and a whole lot of cherry tomatoes left over from a photo shoot. Hmm. Of course, I could just make an arugula and tomato salad but I had a better idea.

I knew I couldn't possibly use up all the tomatoes in a salad but turning them into an easy confit would extend their life and also be ridiculously delicious. Specifically I was thinking about all the goat cheese or ricotta topped toasts I'd be piling high with these confit tomatoes.

Arugula is one of the greens, along with spinach, that I like raw or slightly cooked. So tossing the leaves into the still hot, drained pasta, gives them just a slight blanch while still maintaining their crisp, slightly peppery flavor

Yield: 4 Servings

Author: Anita Schecter

Spaghetti with Arugula and Tomato Confit

prep time: 15 Mcook time: 1 H & 45 Mtotal time: 1 H & 60 M

Recipe for a pasta dish with arugula, confit tomatoes and crispy torn bread.

ingredients:

• For the Tomato Confit:
• 2 Pints cherry tomatoes
• 1/2 Cup olive oil
• 2 Cloves garlic, peeled and smashed
• 5 Sprigs fresh thyme
• Pinch of sea salt
• For the Pasta:
• 1/2 lb. Spaghetti
• 1 Cup arugula
• 1 Slice crusty bread
• 1 Tablespoon olive oil
• Zest of 1 lemon
• Tomato confit

instructions:

How to cook Spaghetti with Arugula and Tomato Confit

1. Pre-heat the oven to 350 degrees.
2. Add the tomatoes, olive oil, garlic, thyme and sea salt to a casserole dish and cook for 1 1/2 hours, stirring half way through. Allow to cool and store in a lidded jar in the refrigerator.
3. Cook the spaghetti in boiling salted water according to package directions.
4. Add the olive oil to a pan, tear off small pieces of the bread and toast over a medium high flame until slightly toasted and crispy.
5. Toss the cooked spaghetti with the arugula, as much confit tomatoes as you like and the lemon zest. Sprinkle on the toasted bread and serve.

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