donderdag 9 mei 2013

Tagliatelle with pancetta, cherry tomatoes and fresh grated parmesan

I love this recipe, it is one of my favourite pasta dishes. It is so simple and easy to make. If you don't have a lot of time or just don't want to stay hours in the kitchen, then this is a perfect recipe for you. In half an hour your meal is on the table.

This recipe is for 2 persons. If you need to make this recipe for more then 2 persons, just multiply it by the number of persons

tagliatelle pancetta cherry tomatoes

What do you need:

  • stockpot
  • colandor
  • ceramic pan
  • chopping board, knife

150 to 200 gram pancetta cut in chunks

2 curls tagliatelle per person
1 box (250gr) cherry tomatoes cut in half
1 small onion
1 garlic clove
four seasons peppercorn
fresh grated parmesan
olive oil

1. Bring enough water to boil in the stockpot and then add the tagliatellaFollow instructions on the pasta package.

2. Put a pan on the stove on medium heat. Meanwhile, chop your onions medium sized and mince the garlic clove. Add 1 or 2 tablespoons of olive oil in the pan. Do not heat your olive oil, just warm it up. Then add your chopped onions and garlic in the pan and let it sort of sweat for 5 to 10 minutes on low heat but don't let it get brown. This will give the onions a sweeter taste.

3. Add the pancetta and cook for about 5 minutes, add in the cherry tomatoes and let it cook for 15 minutes on medium high heat and then add the cooked pasta and toss it around in the mixture

   Serve on a nice big plate, grate some lovely fresh parmesan over the dish and some fresh basil leaves. Bon appetit! 

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