A lightly-spiced Italian pasta finished with fresh herbs and Parmesan cheese, from In The Kitchen's Stefano Faita.
1 lb dried penne pasta
4 tbsp extra virgin olive oil
5 oz pancetta, cut into strips
2 cups fresh tomato puree or jarred tomato puree
2 tbsp hot peppers, minced, or to taste
1 garlic clove, chopped
10 basil leaves
1 tbsp chopped fresh Italian parsley, for garnish
for serving freshly grated Parmesan cheese
to taste salt
- In a large skillet, heat 2 tbsp. olive oil at medium heat and add the garlic. When the garlic begins to soften, add the pancetta strips and fry for 1 to 2 minutes.
- Add the tomato purée, hot peppers and a little salt. Bring to a boil and then reduce to a simmer. Cook until the tomatoes have reduced, about 15 minutes.
- Meanwhile, cook the pasta in salted boiling water according to package directions. Pasta should be cooked al dente (firm to the bite).
- When pasta is ready, add fresh herbs to the sauce and toss in the pasta. Drizzle with olive oil and freshly grated Parmesan cheese. Enjoy!
Yield: 4 - 6 servings