Pancetta pasta with sun dried tomatoes and breadcrumbs.
I found the inspiration for this pancetta pasta recipe at my annual Taste venture.
There was a pasta dish with red shrimps and breadcrumbs we all wanted to take home. And eat every day for a week.
Actually, I totally flustered it, going from fishy to meaty.
Cause I love matching recipes with sun dried tomatoes with crunchy pancetta.
And if you add olives (taggiasche black olives) and the crunchy creaminess of breadcrumbs…
Let’s say that with 10-15 minutes of work in the kitchen, you come out with something so delicious, you’ll hardly believe this is even possible!
breadcrumbs, dried tomato and pancetta pasta
Servings 2
Ingredients
- ½ cup pancetta thinly sliced
- 1 tablespoon breadcrumbs
- 1 tablespoon dried tomatoes
- 2 handfuls black olives taggiasche
- 1.5 cups of pasta spaghetti
Instructions
-
Cut the pancetta in stripes and place them in a pan over medium heat. Brown it enough to get the white fat translucent.
-
Add the olives and sautee a few minutes.
-
Use a chopper to chop and amalgamate breadcrumbs and dried tomatoes.
-
Cook pasta following the packaging directions, drain it and season it with pancetta, the pancetta grease and the olives.
-
Finally, sprinkle the tomato breadcrumbs all over it.
enjoy