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.
📖 Recipe
Spaghetti with Tomatoes and Pancetta
- Total Time: 20 minutes
- Yield: 4 1x
Description
Ingredients
Units
Scale
- 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)
Instructions
- 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
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- 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
Pamela
anything with pancetta is better!
★★★★★
Ruth
It does look wonderful. Thanks for sharing with Presto Pasta Nights.