Spaghetti With Pancetta And Sun Dried Tomatoes 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!!

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

SPINACH AND SUN-DRIED TOMATO PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

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.

SPAGHETTI WITH TOMATOES AND PANCETTA

Steps:

• 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

LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES

Steps:

• Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
• Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.

DOUBLE-TOMATO PASTA SALAD

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

PASTA PANCETTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
• Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.