Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs
Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs takes about 45 minutes from beginning to end. For $1.07 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 233 calories, 8g of protein, and 6g of fat each. This recipe from Epicurious has 8 fans. Only a few people really liked this side dish. If you have white onion, pecorino romano cheese, salt, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Try Lazy Linguine with Cherry Tomatoes and Herbs, Pasta with Fresh Tomatoes and Herbs, and Roasted asparagus, pancetta & cherry tomato pasta for similar recipes.
Servings: 6
Ingredients:
16 fresh basil leaves plus fresh sprigs for garnish
3 cups small cherry tomatoes, halved
2 cups (or more) 00 flour
4 teaspoons plus 1/2 cup extra-virgin olive oil
2 teaspoons chopped fresh oregano
1/2 cup chopped pancetta (Italian bacon)
1/2 cup grated Pecorino Romano cheese plus additional Romano cheese, shaved
1/4 teaspoon cracked black pepper
Pinch of salt
1 cup hot water, divided
1/2 cup chopped white onion
Equipment:
bowl
plastic wrap
baking sheet
kitchen towels
sauce pan
pot
Cooking instruction summary:
Preparation Place 2 cups flour in large bowl. Make well in center. Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine. Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough. Turn dough out onto lightly floured work surface. Knead until smooth, adding more flour if sticky, about 5 minutes. Gather dough into ball. Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature. Lightly dust large baking sheet with flour. Place dough on work surface and cut off 1/2-inch-thick slice. Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope. Repeat with 5 more dough slices, rolling each into rope. Cut ropes into 1-inch lengths. Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints. Transfer to prepared baking sheet. Repeat with remaining dough in batches. DO AHEAD: Can be made 2 hours ahead. Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature. Heat remaining 1/2 cup oil in heavy large saucepan over medium heat. Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes. Add tomatoes with any juices and cook until softened, about 5 minutes. Mix in 16 basil leaves and oregano. Season to taste with salt. Bring large pot of salted water to boil. Add pasta and boil until tender but still slightly firm to bite, about 10 minutes. Drain well; return to pot. Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes. Divide pasta among bowls. Spoon remaining sauce over. Garnish with basil sprigs. Serve, passing shaved cheese separately.
Step by step:
1. Place 2 cups flour in large bowl. Make well in center.
2. Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine. Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough. Turn dough out onto lightly floured work surface. Knead until smooth, adding more flour if sticky, about 5 minutes. Gather dough into ball.
3. Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.
4. Lightly dust large baking sheet with flour.
5. Place dough on work surface and cut off 1/2-inch-thick slice.
6. Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope. Repeat with 5 more dough slices, rolling each into rope.
7. Cut ropes into 1-inch lengths. Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints.
8. Transfer to prepared baking sheet. Repeat with remaining dough in batches. DO AHEAD: Can be made 2 hours ahead. Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature.
9. Heat remaining 1/2 cup oil in heavy large saucepan over medium heat.
10. Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes.
11. Add tomatoes with any juices and cook until softened, about 5 minutes.
12. Mix in 16 basil leaves and oregano. Season to taste with salt.
13. Bring large pot of salted water to boil.
14. Add pasta and boil until tender but still slightly firm to bite, about 10 minutes.
15. Drain well; return to pot.
16. Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes. Divide pasta among bowls. Spoon remaining sauce over.
17. Garnish with basil sprigs.
18. Serve, passing shaved cheese separately.
Nutrition Information:
covered percent of daily need
