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.
Servings: 4 servings
Calories: 310kcal
Ingredients
- ¼-⅓ cup olive oil
- ½ cup chopped pancetta
- 3-4 tablespoons water
- 10 sun-dried tomatoes drained and chopped
- ½ teaspoon basil
- ½ teaspoon oregano
- 1-2 cloves garlic chopped
- 1 pinch salt (or to taste)*
- 1-2 tablespoons chopped fresh parsley (or to taste)
- 1-2 pinches hot pepper flakes if desired (or black pepper)
- 3 cups cooked spaghetti
*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 3-4 tablespoons 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!
Notes
How Much Pasta To Use?
Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2½ ounces / 75 grams. This will yield approximately 1¼ – 1¾ cups cooked. Any leftover pasta should be stored in an airtight container for approximately 2-3 days.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