Tomato Basil Pancetta Pasta Food

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PASTA WITH PANCETTA AND TOMATO SAUCE



Pasta with Pancetta and Tomato Sauce image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 9

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano

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.

CHERRY TOMATO, PANCETTA AND BASIL SAUCE FOR PASTA



Cherry Tomato, Pancetta and Basil Sauce for Pasta image

Make and share this Cherry Tomato, Pancetta and Basil Sauce for Pasta recipe from Food.com.

Provided by JustJanS

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 head fresh garlic, cloves seperated
400 g cherry tomatoes, truss ripened
18 slices pancetta (thin slices)
1/2 cup basil leaves, loosely packed, torn
4 tablespoons cream
4 tablespoons extra virgin olive oil
salt
pepper
freshly grated parmesan cheese

Steps:

  • Preheat oven to 200c.
  • Place garlic cloves on baking sheet and cook about 8 minutes.
  • Add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. Remove from oven and keep warm.
  • Heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta.
  • Bring a pot of well salted water to the boil. Cook pasta of choice-tagliatelle is suggested. Drain then add immediately to the sauce ingredients.
  • Add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese.

Nutrition Facts : Calories 200.7, Fat 16.8, SaturatedFat 3.8, Cholesterol 9.9, Sodium 16.7, Carbohydrate 11.8, Fiber 2.5, Sugar 4.1, Protein 2.9

BUCATINI WITH PANCETTA AND TOMATOES



Bucatini With Pancetta And Tomatoes image

Make and share this Bucatini With Pancetta And Tomatoes recipe from Food.com.

Provided by HOUSEMANAGER Charle

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces bucatini pasta (spaghetti will also work fine)
3 tablespoons olive oil
2 medium chopped onions, chopped finely
8 ounces pancetta, chopped (side bacon will also work fine)
28 ounces canned tomatoes, drained,chopped
5 ounces bocconcini or 5 ounces mozzarella cheese, grated
1 green onion, finely chopped

Steps:

  • ADD pasta to large pot of boiling water; Boil uncovered until tender; Drain.
  • HEAT oil in pan, add onions and pancetta; Cook, stirring until onions are soft.
  • ADD tomatoes, stir over heat for 2 minutes then add cheese and pasta; Stir until heated through; Top with chopped green onion.

PASTA WITH PANCETTA AND TOMATO SAUCE - GIADA DE LAURENTIIS



Pasta With Pancetta and Tomato Sauce - Giada De Laurentiis image

I saw Food Network's Giada make this simple and quick to put together dish and had to make it. I loved it! Sometimes, I substitute lean ham or canadian bacon for the panchetta.

Provided by rosewater

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
sea salt
2 garlic cloves, coarsely chopped
1 pinch dried crushed red pepper flakes
1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
1 lb linguine
1/2 cup grated pecorino romano cheese

Steps:

  • Add the pancetta to a large skillet over medium heat.
  • Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika).
  • Add the onion and saute till tender for 5 minutes. Season with salt.
  • Add the garlic and red pepper flakes and saute until fragrant for 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.
  • Meanwhile, boil the pasta according to directions.
  • 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.

PASTA WITH PANCETTA AND TOMATO SAUCE



Pasta With Pancetta and Tomato Sauce image

I finally found a recipe for a pasta sauce using pancetta. Very easy and delicious pasta recipe from Gaida De Laurentiis I played around with it and came out with this winner.

Provided by Sageca

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

6 ounces pancetta, diced cut in small cubes
2 tablespoons olive oil
2 onions, chopped
1 shallot
1 tablespoon capers
2 garlic cloves, coarsely chopped
1 pinch dried crushed red pepper flakes
1 (28 ounce) can whole tomatoes
2 tablespoons tomato paste
1/4 cup water
1/4 cup basil
1/4 cup copped chives
fresh ground black pepper
salt
1 lb pasta, of your choice
1/2 cup grated pecorino parmesan-romano cheese mix

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 onions and continue to cook for another 20-minutes, or until the onions are deeply caramelized.
  • .
  • Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.
  • In the meantime, drain the tomatoes in a strainer over a bowl, reserving the liquid.
  • When the onions is caramelized, add the drained tomatoes,the tomato paste, capers and the basil and chives.
  • Increase the heat to medium, and cook until the tomatoes begin to leave brown bits on the bottom of the pan.
  • Then add the reserved tomato juice and water and use it to deglaze the pan. Cook for another 20 minutes to let the flavors meld.
  • Taste to see if it needs extra seasoning.
  • Meanwhile, boil the pasta 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 pasta 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 pepper and salt, to taste.
  • Tip:Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.
  • Use fresh or frozen Basil.

LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES



Linguine with Pancetta and Sauteed Cherry Tomatoes image

Provided by Gerald Colapinto

Categories     Pasta     Pork     Sauté     Quick & Easy     Meat     Bacon     Sausage     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 8

12 ounces linguine
1/4 cup olive oil
6 garlic cloves, chopped
4 ounces sliced pancetta or bacon, chopped
1/4 teaspoon dried crushed red pepper
1 1/2 pounds cherry tomatoes
1 1/4 cups grated Pecorino Romano or Parmesan cheese, divided
1/2 cup chopped fresh basil, divided

Steps:

  • Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
  • Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.

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  • Set a large pot filled with water and bring it to a boil. When it boils put a good pinch of salt and pasta, cook 1 minute less than your package suggests, it can vary between 7-10 minutes. Remember when you combine it with sauce it will continue cooking.
  • While you pasta is cooking, heat 1 tbsp. of olive oil in a large pan over medium heat and cook your pancetta until there is virtually no visible fat, add garlic and a pinch of chilli flakes if using and cook for 1 minute, then add half of your basil and tomatoes, bring to a boil, then turn the heat down and let it simmer until pasta is cooked.
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