Pancetta Anchovy Sundried Tomato Spaghetti Recipes

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SPAGHETTI WITH PANCETTA AND SUN-DRIED TOMATOES



Spaghetti With Pancetta and Sun-Dried Tomatoes image

Make and share this Spaghetti With Pancetta and Sun-Dried Tomatoes recipe from Food.com.

Provided by Karen in MA

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1/2 lb thickly sliced pancetta, cut crosswise into 1/4-inch strips
2 small red onions, sliced 1/4-inch thick
1/4 cup drained sun-dried tomato packed in oil, cut into strips
2 tablespoons garlic, very finely chopped
1/4 cup basil, shredded
salt & freshly ground black pepper
1 lb spaghetti
freshly grated parmesan cheese, for serving

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.

Nutrition Facts : Calories 578.6, Fat 16.2, SaturatedFat 2.3, Sodium 26.1, Carbohydrate 91.8, Fiber 4.7, Sugar 3.6, Protein 15.9

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