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Spaghetti with Roasted Tomatoes, Garlic and Pancetta

February 27, 2011

After many years traveling through Italy I am always so pleased to see a wonderful new pasta recipe.  This one I found on the wonderful site of Elaine at www.theitaliandishblog.com, and this dish is ready for any elegant guests.  Get ready for summer with this fresh and luscious spaghetti.  The tomatoes in my garden are still quite small and green however I found some home-grown tomatoes at my local fruit and vegetable market that brought summer right to my table.  Prior to this recipe my go to “fresh from the garden” pastas with my own tomatoes were Fresh Tomato, Basil and Garlic with Angel Hair and BLT Spaghetti, so I will see this summer which one is tops of these three.

 Spaghetti with Roasted Tomatoes, Garlic and Pancetta

Ingredients

  • 1/4 lb. Bacon (Pancetta used in original recipe)
  • 6 T. Extra Virgin Olive Oil (plus addl. for the pasta)
  • 2 Anchovy fillets
  • 1 C. Fresh Bread Crumbs (from a Baguette)
  • 4 Tomatoes (tops taken off, seeds removed)
  • 2 Cloves Garlic (minced)
  • Fresh Thyme (chopped)
  • Fresh Parsley (chopped)
  • Fresh Basil (chopped)
  • Salt
  • Fresh Ground Pepper
  • 1 lb. Spaghetti
  • Fresh Parsley Leaves (for garnish)
  • Parmesan Cheese (grated for garnish) *

Preparation

  1.  Preheat oven to 350 degrees
  2. Fry the bacon until crisp at edges; remove bacon put on a paper towel and set aside; reserve rendered fat
  3. Add 2 T. olive oil and anchovies to the bacon fat; mash the anchovies until dissolved
  4. Stir in the breadcrumbs; cook until they are golden
  5. Set tomatoes in a baking dish; add garlic to each tomato; season with salt and pepper
  6. Add some bread crumbs to each tomato; add herbs to top
  7. Drizzle the tomatoes with olive oil; roast the tomatoes about 1 hour (until browned, but not mush)
  8. Boil the spaghetti; drain; put back in pot
  9. Remove tomatoes from baking dish; set aside; add the juices and breadcrumb bit from the baking dish to the pasta; add a little olive oil and toss together
  10. In a warmed serving bowl plate the pasta, add the tomatoes and sprinkle with the bacon and additional fresh herbs

(Serves 4)

* I did not use the Parmesan Cheese in this recipe but will add.

Recipe from www.theitaliandishblog.com and if you are on Twitter, follow her @ItalianDish

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7 Comments leave one →
  1. March 2, 2011 15:47

    I love your blog, and I love anything with pancetta in it. This pasta recipe looks like the ultimate comfort food. I will give it a try this weekend!

  2. February 28, 2011 20:34

    Kathleen, this looks killer! I could go for just the tomatoes as a side dish but pasta makes everything better!

    • March 1, 2011 10:18

      It is wonderful Megan. And I do make roasted tomatoes frequently for lots of dinners. Enjoy.

  3. February 28, 2011 13:02

    And thank you and God for that true fact.

  4. February 28, 2011 06:07

    Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire

Trackbacks

  1. Spaghetti with Roasted Tomatoes, Garlic and Pancetta (via “Deja Vu” Cook) | My Grandparent's Kitchen

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