I lied. Not all the tomatoes from the veg plot this summer were used for my fresh tomato sauce. Sometimes I craved a bit of meatiness and prepared this simple pasta dish. In the past I used to scoff at recipes using pancetta and substituted it with bacon instead. Oh how I see the error in my ways. Not only does the pancetta add another dimension to the dish with its piquant flavour, but its fat mellows the tang of the tomatoes. Mamma mia!
P.S. Once again I’ll be joining Presto Pasta Nights.
- 350g (12 oz) plum tomatoes
- 150g (5 oz) pancetta, diced
- 30ml (2 tbsp) olive oil
- 1 onion, finely chopped
- sea salt and freshly ground black pepper
- 350g (12 oz) fresh or dried spaghetti
- parsley, for garnishing
- grated parmesan, to serve (optional)
- Chop the ripe plum tomatoes into chunky dice.
- Put the pancetta in a medium saucepan with the oil. Stir over a low heat until the fat runs. Add the onion and stir to mix. Cook gently for about 5 minutes, stirring.
- Add the tomatoes with salt and pepper to taste. Stir well and cook for 7 minutes.
- Meanwhile, cook the pasta a large pan of boiling salted water until just al dente, i.e. tender but still firm to the bite.
- Remove the sauce from the heat, taste and adjust the seasoning if necessary. Spoon the sauce on individual pasta portions and serve immediately
- You can use bacon instead of pancetta, but the sauce will not taste the same. Please do make the effort in using pancetta; your taste buds will thank you for it.
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4.4 g
- Sodium: 398 mg
- Fat: 18.7 g
- Saturated Fat: 4.9 g
- Carbohydrates: 70.4 g
- Fiber: 4.3 g
- Protein: 19.7 g
- Cholesterol: 28 mg