Pancetta Anchovy Sundried Tomato Spaghetti Recipes

PANCETTA, ANCHOVY & SUNDRIED TOMATO SPAGHETTI

Steps:

• Cook spaghetti in salted water to packet instructions normally about 8 minutes.
• Place 1 tbsp of olive oil to a pan on medium heat cook the pancetta for around 2 minutes.
• Add garlic, anchovies with all the oil from the tin, sundried tomatoes and italian seasoning stir together and cook on low for around 5 minutes.
• Once pasta is cooked, drain and stir spaghetti into the sauce.
• Serve with parmesan cheese and chopped parsley Enjoy!!

SPAGHETTI WITH PANCETTA AND SUN-DRIED TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet.
• Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes).
• Using a slotted spoon, transfer the pancetta to a plate.
• Pour off all but 2 tablespoons of fat from the skillet.
• Add the remaining 2 tablespoons of olive oil and heat until shimmering.
• Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes).
• Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the basil and season with salt and pepper.
• Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.
• Drain the spaghetti, reserving 1/2 cup of the cooking water.
• Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.
• Transfer to a bowl and serve, passing the Parmesan at the table.