Pici and Pancetta with Olive Oil
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Pici and Pancetta with Olive Oil
Category
Potatoes, Pastas and Grains
Ingredients
- 1 pound Pici pasta (or any long noodle pasta)
- 8 ounces pancetta, diced
- 1-2 tablespoons Fustini's Medium SELECT olive oil, plus more for drizzle
- 1 garlic clove, minced
- 2 pints cherry tomatoes
- 1/2 cup white wine
- 1/4 cup Fustini's Sicilian Lemon balsamic
- salt and pepper to taste
- fresh basil, chopped
- 1/4 cup scallion, sliced thin
- Parmesan cheese shaved
Ingredients
Directions
- In a large pot, boil water with salt. Cook pasta according to package directions and drain. In a large sauté, pan, cook pancetta until done, remove from pan. Reduce heat to medium and add in the garlic and sauté, for 1 minute. Add tomatoes to the pan to heat through. Add wine and balsamic and bring it to a slow rolling simmer. Cover and simmer for 8-10 minutes, stirring occasionally. Add pancetta and cooked pasta and basil to the pan and continue cooking until everything is heated, adding salt and pepper to taste. Remove from heat and top with scallions, shaved parmesan and garnish with a healthy drizzle of olive oil.