Bucatini with Cherry Tomato Confit and Pancetta Cubes

An Italian reinterpretation of the classic bucatini with cherry tomato confit and pancetta can be very tasty. Here’s how you might prepare them:

Ingredients

• 320g of bucatini
• 400g of cherry tomatoes
• 150g of diced pancetta
• 2 cloves of garlic
• Extra virgin olive oil
• Salt to taste
• Granulated sugar
• Chili pepper (optional)
• A sprig of rosemary or basil for flavoring

Preparation

1. Start with the cherry tomato confit. Preheat the oven to 120°C. Halve the cherry tomatoes and arrange them on a baking sheet lined with parchment paper. Season with salt, sugar, a drizzle of oil, and if you like, a pinch of chili pepper. Place in the oven and let confit for about 1-1.5 hours.

2. While the tomatoes are in the oven, take a pan and sauté the diced pancetta without oil until it becomes crispy. Then set it aside on paper towels.

3. In the same pan, add a drizzle of oil and the garlic cloves. Fry until golden without burning them, then remove them. Squeeze the tomato confit from their tray into the pan to flavor with their seasoned oil.

4. Boil the bucatini in plenty of salted water following the package instructions to achieve an al dente texture.

5. Drain the bucatini and transfer them to the pan with the tomato and oil dressing, add the pancetta and toss everything together to mix well.

6. Plate and, if desired, garnish with fresh basil leaves or rosemary. Serve immediately.

Curiosity

Cherry tomato confit is a preparation that intensifies the tomato’s flavor thanks to its long cooking at low temperature, which helps to maintain the natural sweetness and add a pleasant soft but not undone texture. This is combined with the bold flavor of the pancetta, which, with its saltiness and crispness, creates a very enjoyable contrast on the palate.