Paccheri pasta with tomato confit, black sesame seeds and bread crumbs

Pasta with baked tomatoes, bread crumbs and black sesame. To me the Red pasta, with tomato, brings joy. I like the one with the simple fresh salsa, the one with raw tomatoes, the one with the tomatoes cut in large chunks… Today I propose a variation on tasty and simple, all vegetarian. Paccheri (but use your favorite pasta) with tomato confit, cooked a little’ less than usual so that they are still ' pulpy’ and then sprinkled with black sesame seeds and toasted bread crumbs. All flavored with fresh herbs: Timo, Marjoram and oregano. The only thing you have to do is turn on the oven and cut the tomatoes, then Cook pasta… and ready on the table. Obviously it is a vegetarian dish, and this time even vegan without having to remove any ingredient.

Ingredients for 4 people:

  • 360 grams of pasta
  • Piccadilly tomatoes 20
  • oregano, fresh thyme and Marjoram as required
  • 2 tablespoons black sesame seeds
  • 8 tablespoons of grated bread stale
  • salt and pepper
  • extra virgin olive oil as required
  • 2 tablespoons granulated sugar

To prepare tomato confit: Preheat the oven at 100 degrees. Wash the tomatoes, dry them, cut them in half and arrange them on a baking tray lined with parchment paper. Sprinkle with sugar, salt and the thyme leaves, Marjoram and oregano and bake for about an hour.

Meanwhile, Toast for two minutes the sesame seeds in a pan piping hot and mix the breadcrumbs.

Sprinkle the tomatoes with bread crumbs and Sesame (keep aside a little for garnish), drizzle everything with a little extra virgin olive oil and bake for another 30 minutes, until the bread crumbs will not have absorbed the water and tomatoes will not become gilded.

Boil the pasta in salted water and drain it al dente, holding a cup of the cooking water. Season the pasta with tomatoes (leave aside anyone for garnish) mix over low heat with cooking water, until the pasta will not be wrapped in a creamy emulsion of bread and tomato.

Serve garnished the dish with some tomato confit and fresh herbs. If you like, Sprinkle some sesame seed on the plate. Bon appétit!

THE PAIRING: In this dish, combining vegetable flavors, acidity and toasted, We combine a Franciacorta Docg. We chose the one produced by the company Lantieri de Paratico, We recently launched this Brut Reserve, named ' Origines ': It is characterized by the classic scents of bread crust and yeast, from fine perlage and delicate, with a persistent and balanced taste.

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6 comments

Mary May 30, 2017 at 09:26

Thank you for this lovely recipe. I will try today and come back to you.

Last night on “Report” they did an interesting service on tomatoes. Tip number one, If you can't eat organic products, keep the tomatoes, and even other vegetables, under water for a half hour because the products used to make them grow, keep etc etc you dissolve in water. At least this…

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Ada Parisi June 1, 2017 at 13:32

Hello Mary! How did it go with tomato confit? I looked at I Report. In any case, even using organic products, It's always good to wash them thoroughly, because organic doesn't mean they are not dealt with in any way, as you know there are biological treatments ' ', such as those based on copper, It's always best to keep tabs on washing fine fruits and vegetables. I put a little bit of baking soda…

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Silvia December 3, 2013 at 21:34

As I read the first few lines of description I had already accelerated salivation… This paste is a blast.
You know, I believe that the Sicilian cuisine is unique, would love to a course if there was…
Sicilian origins in your recipes are perceived and is a real Fortune!
Hello!

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Sicilians creative in the kitchen December 3, 2013 at 22:39

But thanks Silvia! Also I think the Sicilian cuisine has something special, but not because I'm biased! However I'm not saying a course, But if you want any suggestions, for what little I know I'm more than happy to give it to you! A warm greeting, ADA

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Sonia December 2, 2013 at 17:10

too much mark the pasta with sauce, I find it reassuring…of course though that this delicacy I regret! baciuzzi

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Sicilians creative in the kitchen December 2, 2013 at 19:17

See, Sicilian us we have similar tastes and we rejoice before the tomato… is genetic… Baciuzzi, ADA

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