For the confit tomatoes:
- 1 kg of different coloured cherry tomatoes (yellow, red, brown…)
- 4 cloves of garlic
- EVO oil
For the spaghetti:
- 400 g of spaghetti
- 8 tablespoons of EVO oil
- 2 cloves of garlic
- Chilli to taste
Start by preparing the confit cherry tomatoes. They can also be made in advance and kept in the fridge. Wash the cherry tomatoes, arrange them on a baking sheet and dress generously with oil, salt and finely sliced garlic. Roast in a preheated oven at 150°C for one hour, then switch the oven off and leave the cherry tomatoes inside until they have cooled completely. Place the cherry tomatoes in an airtight container with their now flavoured oil, and store them in the fridge until needed.
Cook the spaghetti in boiling salted water. Meanwhile, heat the oil in a pan over a low heat along with the finely sliced garlic and the crumbled dried chillies. Once the garlic has softened thoroughly, add the confit cherry tomatoes with their oil.
Drain the spaghetti while still ‘al dente’, pour it into the pan and sauté briefly to combine all the flavours, then serve with a sprinkling of chopped parsley.