Pancetta & Sun-Dried Tomato Pasta
Spaghetti with Sun-Dried Tomatoes and Pancetta, a fast, easy and so tasty Italian Pasta dish recipe. Ready in 25 minutes.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼-⅓ cup olive oil
- ½ cup chopped pancetta
- 3-4 tablespoons water
- 10 sun-dried tomatoes drained and chopped
- ½ teaspoon basil
- ½ teaspoon oregano
- 1-2 cloves garlic chopped
- 1 pinch salt (or to taste)*
- 1-2 tablespoons chopped fresh parsley (or to taste)
- 1-2 pinches hot pepper flakes if desired (or black pepper)
- 3 cups cooked spaghetti
Instructions
- 1
In a large pan add the olive oil, chopped pancetta and water, cook covered stirring occasionally until water evaporates and pancetta is golden.
- 2
While the pancetta is cooking, boil the water add salt to taste and the cook pasta al dente.
- 3
While pasta is cooking, to the pan with the pancetta add the chopped sun-dried tomatoes, and the basil, oregano, garlic, salt, parsley and hot pepper flakes, cook for 1-2 minutes stirring often, add the cooked pasta and approximately 3-4 tablespoons of pasta water tossing constantly, cook on high for another 30-45 seconds and serve, top with freshly chopped basil or Italian parsley and freshly grated Parmesan cheese. Enjoy!