Pasta in tomato sauce
Pasta Recipe with Tomato Sauce and Pancetta: A Quick and Tasty Delicacy
If you're looking for a simple yet flavorful recipe, you've come to the right place! Pasta with tomato sauce and pancetta is a perfect choice for a quick dinner that will delight your senses. This recipe combines the intense flavors of fresh tomatoes and pancetta, offering a delicious seasonal dish that will bring a smile to your face.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients
- 200 g fresh pancetta
- 2 medium tomatoes (preferably seasonal for a more intense flavor)
- 2 tablespoons tomato paste
- Half a bell pepper (green, red, or yellow, depending on preferences)
- 3-4 cloves of garlic (whole, so they can be removed later)
- Fresh basil leaves (to taste)
- 50 g grated parmesan (or another type of cheese, as preferred)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 200-300 g pasta (penne rigate or other types, as preferred)
- 2-3 tablespoons olive oil
Nutritional Information
This recipe is a good source of protein due to the pancetta and pasta, while the tomatoes provide antioxidants, especially lycopene, which is beneficial for heart health. Basil is not only aromatic but also packed with vitamins and minerals. Each serving has approximately 450-550 calories, depending on the amount of parmesan used.
Recipe History
Pasta has a long history, being a staple food in many cultures. Tomato sauces are famous for their versatility, and adding meat, such as pancetta, gives them a richness and depth. This recipe blends tradition with innovation, using simple ingredients that you can easily find in your pantry.
Preparing the Sauce
1. Preparing the ingredients: Start by cutting the pancetta into small cubes. This step is essential to ensure that the pancetta cooks evenly and releases all its flavors.
2. Sautéing the pancetta: In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the pancetta and sauté for 5-7 minutes until it becomes crispy and releases its fat. This step will give an intense flavor to your sauce.
3. Adding the vegetables: Cut the bell pepper into small cubes and add it to the skillet along with the whole garlic cloves. Cook them together for 3-4 minutes, stirring occasionally, until the pepper becomes slightly soft.
4. Including the tomatoes: Add the diced tomatoes and tomato paste to the skillet. Mix well, cover the skillet with a lid, and let the sauce simmer on low heat for 5 minutes. This step allows the flavors to combine and become more intense.
5. Seasoning the sauce: After 5 minutes, add a cup of water, salt, pepper, chopped basil, oregano, and thyme. Mix well and let the sauce simmer on low heat, uncovered, until the liquid reduces and the sauce becomes more concentrated. This step can take between 10 and 15 minutes, depending on how thick you want your sauce.
Cooking the Pasta
6. Boiling the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta (penne rigate or your preferred type) and cook according to the package instructions, usually between 10 and 12 minutes, until al dente. Don't forget to stir occasionally to prevent sticking.
7. Draining the pasta: Once the pasta is cooked, drain it in a colander, but keep a few tablespoons of the boiling water. This can be used to adjust the consistency of the sauce if needed.
Assembling and Serving
8. Combining the pasta with the sauce: Add the drained pasta to the skillet over the tomato and pancetta sauce. Mix well to ensure the pasta is fully coated with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
9. Finishing the dish: Sprinkle grated parmesan on top and mix gently. A final addition of freshly chopped basil and a drizzle of olive oil will complete the dish deliciously.
Serving Suggestions
Serve the pasta with tomato sauce and pancetta warm, garnished with a few fresh basil leaves and a little grated parmesan on top. This dish pairs perfectly with a fresh green salad and a slice of crusty bread to complete the meal. You can accompany it with a dry white wine or a lemon spritz, which will balance the rich flavors of the sauce.
Possible Variations
If you want to experiment, you can replace pancetta with another type of meat, such as bacon or prosciutto. You can also add vegetables like zucchini or mushrooms to make the recipe richer in nutrients.
In conclusion, this pasta recipe with tomato sauce and pancetta is not only simple but also an excellent way to bring the flavors of summer to your table, regardless of the season. Whether it's a family dinner or a quick lunch, this dish will surely be a hit!
Don't forget to share your kitchen experience and explore your personal variations of this recipe. Enjoy your meal!
Ingredients: 200 g fresh pancetta, 2 medium tomatoes, 2 tablespoons of tomato paste, half a bell pepper (the ones in Asia are huge...), garlic cloves, basil leaves, as much as you like (I love basil), Parmigiano, dried oregano, thyme, salt, pepper, 200-300 g pasta.
