We ate something new again last night. It was yummy. I'm not sure I'm in love with it, but I did like it. I should note that I added a little extra garlic. The onions do reduce down so it wasn't as oniony as I thought which is good. Last, our basil grew fuzz so we didn't have any with our dish. Last, I had large cherry tomatoes so I think I'd cut them in half next time or find smaller ones. Still, the cheese made the dish so get good cheese.
Ingredients:
Salt
1 pound regular or thick spaghetti
3 tablespoons extra-virgin olive oil (EVOO)
1/4 pound chunk pancetta, cut into small pieces
1 red onion, chopped
4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1/2 cup white wine or chicken broth
2 pints small cherry tomatoes
2/3 cup chopped flat-leaf parsley (a couple generous handfuls)
Pepper
1 cup basil leaves, torn or chopped
2/3 cup grated parmigiano-reggiano cheese (a couple generous handfuls)
Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium to medium-high heat. Add the pancetta and cook until crisp, 3 to 4 minutes. Add the red onion, garlic and crushed red pepper and cook until softened, 3 to 4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8 to 10 minutes.
Stir in the reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil and cheese and serve.
I've never known any trouble that an hour's reading didn't assuage. Charles De Secondat (1689 - 1755)
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