Perfect as a cold dish but also as a full-meal pasta dish or as an hors d'oeuvre in single portions. This very tasty pasta with home-made confit tomatoes is the perfect way of saying goodbye to summer for those who prefer to forget autumn for a while.
2
1h 45'
50'
Easy

Ingredients

  • 100 g /

    Wholemeal Penne Macaroni

  • 200 g /

    Courgettes

  • 1 kg /

    Pear Tomatoes

  • SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

    Prodotto_Olive__ Find out more
  • 2 cloves /

    Garlic

  • 1 spoonful /

    Sugar

  • to taste /

    Salt and Pepper

Discover more recipes

Instructions

For confit tomatoes: wash the pear tomatoes and cut them in half, then arrange them on an oven tray lined with oiled paper. Peel 2 cloves of garlic, slice them finely and spread them over the tomatoes; dust on top with a spoonful of sugar and a pinch of salt.

Place the oven tray in an oven preheated to 160° and cook for about an hour and a half. Before serving, dribble Zucchi Sustainable extra virgin olive oil over the caramelised tomatoes and if liked add thyme leaves for extra flavour.

For pasta: it's very easy: cook the wholemeal pasta in plenty of salted boiling water until 'al dente'.
In the meantime, wash the courgettes and cut them into julienne strips. Heat a little oil in a non-stick frying pan and cook the courgettes until golden brown and crispy.

Drain the pasta and pour it into a large bowl, dress with the courgettes and the confit tomatoes made earlier, and serve with a dribble of raw extra virgin olive oil and a dash of pepper if liked. Enjoy!

THE CHEF:

Ilaria, Pepite per Tutti