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
- ½ cup pancetta thinly sliced
- 1 tablespoon breadcrumbs
- 1 tablespoon dried tomatoes
- 2 handfuls black olives taggiasche
- 1.5 cups of pasta spaghetti
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.