How to make it

  • Fill a large stockpot with water and bring to a boil, then add salt. Cook pasta according to package directions.
  • Fry the chopped pancetta/coppa/bacon in a frying pan (no additional butter/fat needed!) until crisp and lightly browned, drain on a paper towel and set aside. you will need the pan again.
  • Heat 4 tbsp of olive oil in a separate, larger frying pan,
  • add the chopped shallot and garlic and sauté until translucent.
  • Add the tomato paste and be careful to not let the shallots gain color.
  • Then add the halved cherry tomatoes and season to taste with coarse sea salt, freshly ground black pepper, a pinch of ground dried chiles or cheyenne pepper and let simmer for a few minutes.
  • heat 1 tbsp of olive oil in the earlier used “bacon pan”. Lightly fry small chunks of stale bread until golden brown. Set aside.
  • Add 4 to 6 tbsp of the “pasta water” to the simmering tomatoes and mash some or all of the soft tomatoes with a wooden spoon.
  • Just before serving: Pour the sauce over the drained pasta,
  • add the fresh herbs, the fried bacon bits and mix everything well. Divide among the plates, sprinkle with the fried bread chunks,
  • grate some parmesan over it and - if you like - add some additional freshly ground black pepper and good olive oil!

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