Tomato Confit Spaghettini
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 3/4 lb (340 g) spaghettini
- 2 red onions, thinly sliced
- 1/2 cup (125 ml) olive oil
- Red pepper flakes, to taste
- 8 oz (225 g) white mushrooms, quartered
- 2 garlic cloves, finely chopped
- 1 Tomato Confit recipe, cut into small pieces
- 1/4 cup (60 ml) white wine
- 1/4 cup (60 ml) chicken broth
- 1/2 cup (15 g) fresh basil leaves, finely chopped
- Fresh Parmesan cheese shavings, to taste
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
- In a large skillet or in the same pot over medium-high heat, soften the onions and red pepper flakes in the oil. Add the mushrooms and garlic. Cook until the mushrooms release their juices.
- Add the tomatoes and wine. Simmer for 1 to 2 minutes. Add the broth and cooked pasta. Stir well to heat through and coat the pasta in the sauce. Adjust the seasoning. Serve the pasta in shallow bowls, topped with basil and Parmesan shavings.
Featured in the book Ma cuisine week-end Book (French Version)