Penne with pancetta and beans


2 tbsp extra-virgin olive oil
2 thick slices pancetta, chopped fine (about 2 1/2 ounces)
1 medium-size onion, chopped fine
1 lg garlic clove, chopped fine
2 cups cooked, drained tuscan-style beans (see recipe)

1 1/2 lbs plum tomatoes, peeled, seeded and diced (about 3 cups)
coarse salt to taste
1 lb of pasta
freshly ground pepper to taste
1/2 cup chopped italian parsley
1/2 cup freshly grated parmesan

How to prepare

In a large saucepan, combine oil and pancetta. Cook over medium heat, stirring occasionally, 5 minutes or until lightly browned. Add the onion and cook until it is tender and pale gold, about 8 minutes. Stir in garlic and cook 1 minute more. Add the beans, tomatoes and salt and pepper. Cook 5 minutes. Meanwhile, bring a large pot of water to a boil. Stir in salt and pasta. Cook until the pasta is tender yet firm to the bite. Drain the pasta and toss it with the sauce and parsley. Serve with freshly grated parmesan cheese. Yield: makes 8 servings.

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