Spaghetti with Sun-dried Tomatoes and Pancetta, a fast easy Pasta dish, perfect for a weeknight dinner.
A couple of weeks 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. Of course before I decided to make it, I first had to go to the super market and buy sun-dried tomatoes.
Naturally they had a small jar but as things happen they also had a very large jar that was on sale. So of course what is one to do? Exactly, buy the large jar. Needless to say I didn’t even make a dent in the jar for the Savory Bread.
And that my friends is where this Spaghetti with Sun-Dried Tomatoes and Pancetta came into the picture and among other things I might add.
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! Needless to say they are usually eaten in one or two sittings.
Spaghetti with Sun-Dried Tomatoes and Pancetta
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.
I never realized just how good they really were. I can tell you, I have made this Spaghetti with Sun-Dried Tomatoes and Pancetta more than once. It is a really quick pasta dish that you can have on the table in 20 minutes. Buon Appetito!
Spaghetti with Sun Dried Tomatoes and Pancetta
Ingredients
- 1/4 cup olive oil
- 1/2 cup chopped pancetta
- 10 sun-dried tomatoes drained and chopped
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1-2 cloves garlic chopped
- pinch salt
- chopped fresh parsley
- pinch hot pepper flakes if desired
- 3 cups cooked spaghetti
Instructions
- In a large pan add oil and chopped Pancetta (add a small amount of water) and cook covered until water evaporates and pancetta is golden.Cook pasta in salted boiling water.While pasta is cooking, to the pan with the pancetta add the chopped sun-dried tomatoes, and the rest of the ingredients. Cook for 1-2 minutes add pasta and approximately 1/4 cup pasta water stirring to combine, cook another minute and serve, top with freshly chopped basil or Italian parsley and freshly grated Parmesan cheese. Enjoy!
Nutrition
