October is Pasta Month


One of my favorite meals I made myself while staying in Siena, Italy, was pasta with grape tomatoes and pancetta. When you are on a budget while on vacation and have the means to cook rather than eat out, I suggest this very simple filling dish packed with lots of flavor.

This is what you will need:

  • 1/4 lb. pasta, here I chose linguine, but any pasta will do
  • 0.5 oz grape tomatoes
  • 0.5 oz pancetta
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1/2 tsp. salt
  • red pepper flakes for taste

Start your water for the pasta. While your are waiting for the water to boil, wash and half your grape tomatoes and set them aside side to add to the pancetta later.

Now, in a large frying pan, heat pancetta on medium heat until some fat had rendered. Then add your grape tomatoes to let simmer with the pancetta, about 5-8 min. I like my tomatoes al dente, but you can cook them for as long as you like, or until they reach a saucy consistency. Lower heat and keep warm until pasta is ready.

Once the water has boiled, add salt then pasta to water. Cook until al dente. Then drain and add pasta to the pan with the tomatoes and pancetta. Raise the heat and cook on medium hight heat for another 2-3 min., tossing and mixing the pasta with the tomatoes and pancetta so it coats the pasta. Once fully coated, dump everything in a large serving bowl and toss with butter, olive oil and red pepper flakes. Serve immediately.

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