Pancetta and Sun-Dried Tomato Pasta

This Sun-Dried Tomato Pasta is made with simple ingredients, fresh spices, olive oil and pancetta. Of course if you are looking for a vegetarian or vegan dish then just leave it out. This less than 30 minute dish is perfect for a quick and easy weeknight dinner or even fancy enough for guests!

A while ago I was talking to my sister-in-law and she told me about a delicious yeast-free, Savory Bread made with Sun-Dried Tomatoes that she picked up at the local bakery.

She described the bread in such a way that I knew I had to make it. And I did. And it was every bit as good as she said it was. And since I had an excess of tomatoes, that is how this pasta recipe came about.

How to make Sun-Dried Tomato Pasta

In a large pan add oil, chopped pancetta and a little water, cook covered until water evaporates and pancetta is golden.While the pancetta is cooking, cook the pasta in salted boiling water until al dente.

To the pan with the pancetta add the chopped sun-dried tomatoes, and the remaining ingredients. Cook for about 1-2 minutes.

Raise the heat to high, add the pasta and a little pasta water tossing continually cook for about 30-45 seconds. Serve immediately with freshly chopped basil or Italian parsley and freshly grated Parmesan cheese. 

Sun-Dried Tomatoes are one of those things that I make in the summer with some of our garden fresh tomatoes. I usually dry them in the oven. Then I toss them with some olive oil, and spices. This is one of the best appetizers. Serve them with some crusty Italian bread, a little white wine and life is good!

I never really thought about making enough for jarring. But I might have to change that. I have been chopping and slicing those sun-dried tomatoes and we have been loving it.

Can I use store-bought?

Yes you can use store-bought, be sure to buy them stored in oil. There is no need to rinse, just drain them of any excess oil and chop or leave whole depending on the recipe.

What is the difference between pancetta and bacon?

Pancetta is a cured meat that is done with salt and sometimes spices are added. Bacon on the other hand is also cured, but it also smoked after it has been cured. For that reason if you can find pancetta then that is the better choice, although if no pancetta is found then yes bacon is a good substitute. And yes you can leave it out completely if you prefer!

What can I substitute for Pancetta?

If pancetta or bacon aren’t your thing then you could substitute with shrimp, chopped chicken, pork or even salmon.

I never realized just how good they really were until of course when I landed in Italy. I can tell you, I have make this Spaghetti with Sun-Dried Tomatoes quite often. It is a really quick pasta dish that you can have on the table in 25 minutes. Buon Appetito!

Print Recipe Pin Recipe Rate Recipe

4.8 from 5 votes

Pancetta & Sun-Dried Tomato Pasta

Spaghetti with Sun-Dried Tomatoes and Pancetta, a fast, easy and so tasty Italian Pasta dish recipe.  Ready in 25 minutes.

Cook ModePrevent your screen from going dark

Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 310kcal

Author Rosemary Molloy

Ingredients

• ▢ 1/4 cup olive oil (50 grams)
• ▢ 1/2 cup chopped pancetta (112 grams)
• ▢ 3-4 tablespoons water
• ▢ 10 sun-dried tomatoes drained and chopped
• ▢ 1/2 teaspoon basil
• ▢ 1/2 teaspoon oregano
• ▢ 1-2 cloves garlic chopped
• ▢ 1 pinch salt (or to taste)*
• ▢ chopped fresh parsley (to taste)
• ▢ 1-2 pinches hot pepper flakes if desired (or black pepper)
• ▢ 3 cups cooked spaghetti (600 grams)

*pancetta can be salty so it might be best to leave it out and taste when mixed.

Instructions

• In a large pan add the olive oil, chopped pancetta and water, cook covered stirring occasionally until water evaporates and pancetta is golden.
• While the pancetta is cooking, boil the water add salt to taste and the cook pasta al dente.
• While pasta is cooking, to the pan with the pancetta add the chopped sun-dried tomatoes, and the basil, oregano, garlic, salt, parsley and hot pepper flakes, cook for 1-2 minutes stirring often, add the cooked pasta and approximately 1/2 ladle of pasta water tossing constantly, cook on high for another 30-45 seconds and serve, top with freshly chopped basil or Italian parsley and freshly grated Parmesan cheese. Enjoy!

Nutrition

Calories: 310kcal | Carbohydrates: 34g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 163mg | Fiber: 2g | Vitamin A: 95IU | Vitamin C: 7.8mg | Calcium: 15mg | Iron: 1.7mg

Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from February 28, 2019.