Monday, November 15, 2010


Now, this is a recipe that I have tried in the past. I made it for my Mom and boyfriend and they both loved it.
It's actually quite delicious and I used capellini pasta - you can use whatever pasta you'd like but I would suggest you stick with a stringy pasta.
Word of advice, watch out, the pancetta is extremely salty so you don't want to overdo it with the pancetta.
Let me know what you guys think of this recipe and comment.
Hope you enjoy!
Bon Appetit!

Cherry Tomato and Pancetta Pasta

This weekend dish is the perfect spring or summer inspired pasta plate. It's easy to make and works with whatever style pasta you're in the mood to go with. The real beauty of this dish is that it's packed with tiny cherry tomatoes bursting with flavor and coupled with fresh basil and parsley for that garden taste. As a bonus, this recipe also offers the addition of pancetta and Romano cheese to round things out. Now, that's what I call a pasta dish!

5 tablespoons Olive Oil
1 shallow
1 minced garlic clove
8 tablespoons white wine

20 cherry tomatoes
5 slices of pancetta
2 tablespoons basil (fresh)
1 tablespoon parsley (fresh)
1 teaspoon sea salt
1 teaspoon black pepper
1 pound pasta
2 tablespoons Romano cheese

Pasta - Bring a large pot of water to a boil and then take a look at the cook time on whatever package of pasta you've opted to go with. There are of course, different cook times for different pastas, so just follow the instructions and make sure to pay close attention that the noodles are cooked al dente.

Sauce - In a frying pan, add a little olive oil and fry up the chopped pancetta until it takes on a golden colour. Then, as you would with bacon, set the pancetta aside in a bowl lined with paper towels to absorb the added oil.
In another, slightly larger frying pan, heat 4 more tbsps of olive oil on medium heat. Saute your chopped shallot, garlic and cherry tomatoes until they're evenly cooked, but make sure to not brown or burn.
Add a 1/2 cup of white wine, bring to a steady boil and then lower the heat.
Toss the cooked pasta into the large frying pan and mix it in with the white wine sauce.
Add the sea salt, freshly ground black pepper, a tbsp of parsley, 2 tbsp of fresh basil and the pancetta.
On a low heat, mix the pasta for about 30 seconds and then take it off the burner.
Grate some Romano over it and serve!

This recipe was taken from Nadia G's website - she also has a TV show on the Food Network as well.
She's a kick-ass chef that makes amazingly delicious food. She has a flair and is sassy and she's just plain cool.
You should check out her site and her recipes.
Let me know what you think of this one if you try it! :)


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