PANCETTA, ANCHOVY & SUNDRIED TOMATO SPAGHETTI
Looking for a quick easy midweek dinner? This Italian Pancetta, Anchovy & Sundried Tomato Spaghetti takes only 15 minutes! Spaghetti added to pancetta cooked with garlic, tinned anchovy in olive oil, chopped sundried tomato and Italian herb seasoning.
Provided by Luke and Kay - Flawless Food
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Cook spaghetti in salted water to packet instructions normally about 8 minutes.
- Place 1 tbsp of olive oil to a pan on medium heat cook the pancetta for around 2 minutes.
- Add garlic, anchovies with all the oil from the tin, sundried tomatoes and italian seasoning stir together and cook on low for around 5 minutes.
- Once pasta is cooked, drain and stir spaghetti into the sauce.
- Serve with parmesan cheese and chopped parsley Enjoy!!
Nutrition Facts : Calories 645 kcal, Carbohydrate 82 g, Protein 24 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 268 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
SPAGHETTI WITH PANCETTA AND SUN-DRIED TOMATOES
Make and share this Spaghetti With Pancetta and Sun-Dried Tomatoes recipe from Food.com.
Provided by Karen in MA
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet.
- Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes).
- Using a slotted spoon, transfer the pancetta to a plate.
- Pour off all but 2 tablespoons of fat from the skillet.
- Add the remaining 2 tablespoons of olive oil and heat until shimmering.
- Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes).
- Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the basil and season with salt and pepper.
- Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.
- Drain the spaghetti, reserving 1/2 cup of the cooking water.
- Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.
- Transfer to a bowl and serve, passing the Parmesan at the table.
Nutrition Facts : Calories 578.6, Fat 16.2, SaturatedFat 2.3, Sodium 26.1, Carbohydrate 91.8, Fiber 4.7, Sugar 3.6, Protein 15.9
PASTA WITH PANCETTA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
- Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
Steps:
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
MACARONI WITH CREAMY SUN-DRIED TOMATO AND PANCETTA SAUCE
This is the weeknight version of my Recipe#368572- same great flavour but quicker and easier to make. If you use another type of pasta, you may need 2 cups as macaroni is small and dense. Also feel free to substitute bacon for the pancetta- it works just as well.
Provided by Shuzbud
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
- Start cooking the macaroni according to the package directions.
- Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
- Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
- Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the cooked and drained macaroni and toss gently to coat it.
- Sprinkle over some parmesan cheese if desired and serve!
PERFECT SPAGHETTI WITH TOMATO SAUCE
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
- If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
- Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
- Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
- Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
- Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.
SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS
Steps:
- Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
- While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
- When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
- Ingredient Notes
- Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
- Serving & menu ideas
- Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.
More about "spaghetti with pancetta and sun dried tomatoes food"
PENNE WITH PANCETTA AND SUN-DRIED TOMATOES
From mygourmetconnection.com
Estimated Reading Time 1 min
- In a large pan, fry the pancetta over medium heat until browned, about 3 to 4 minutes. Add the olive oil, onion and garlic and cook, stirring frequently, until the onion is soft and beginning to develop a golden color (do not brown).
- Deglaze the pan with the wine, scraping up any browned bits on the bottom with a spatula. Stir in the sun-dried tomatoes and cook for another minute or two. Remove from the heat and keep warm over low heat.
- Cook and drain the penne according to package directions, reserving 2 tablespoons of the cooking water.
PASTA WITH SUN-DRIED TOMATO RICOTTA PESTO - FOOD52
From food52.com
PANCETTA AND SUN-DRIED TOMATO PASTA - AN ITALIAN IN MY …
From anitalianinmykitchen.com
4.8/5 (5)Total Time 25 minsCategory Main CourseCalories 310 per serving
CHOOSE A CHICKEN PASTA RECIPE - FOOD & WINE
From foodandwine.com
SUN-DRIED TOMATO PESTO PASTA - THE ALMOND EATER
From thealmondeater.com
SUN DRIED TOMATO SPAGHETTI - EASY AND DELICIOUS! - PINA BRESCIANI
From pinabresciani.com
SPAGHETTI WITH TOMATOES AND PANCETTA - FOOD & TRAVEL BLOG
From greedygourmet.com
SPAGHETTI MEAT SAUCE RECIPE - HOW TO MAKE SPAGHETTI SAUCE
From thepioneerwoman.com
SPAGHETTI SQUASH WITH SAUSAGE, KALE, AND SUN-DRIED TOMATOES …
From seriouseats.com
THE BEST CHICKEN CARBONARA RECIPE WITH SUN DRIED TOMATOES
From cookwithleo.com
SUN DRIED TOMATO PASTA | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
SUN-DRIED TOMATO & PANCETTA ALFREDO - DELALLO
From delallo.com
SUNDRIED TOMATO PESTO PASTA WITH PANCETTA - MESS FOR LESS
From messforless.net
SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
From eatingwell.com
CREAMY CHICKEN AND SUNDRIED TOMATO PASTA - ALLRECIPES
From allrecipes.com
CREAMY PASTA RECIPES - BUDGET BYTES
From budgetbytes.com
CREAMY SUN DRIED TOMATO PASTA - MARSHA EILEEN
From marshaeileen.com
BANGKOK.ONLINE ON INSTAGRAM: "THE NEW MENU AT ANTITO …
From instagram.com
PANCETTA AND SUN DRIED TOMATO RECIPES - SUPERCOOK
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love