A dish that will make you fall in love from the first taste!
Ingredients:
20 tomatoes 🍅
30 ml of extra virgin olive oil 30
40g of grated parmesan 🧀
1 shallot alog
80 g of pancetta affumicata 🍖
30ml of pasta cooking water 💧
50 g of fresh basil 🌱
1 clove of garlic 🧄
Sale e pepe nero q.b. 🧂
250 g of rigatoni 🍝
Preparation:
Cooking rigatoni: Bring a pot of salted water to the boil. Once it boils, cook the rigatoni to the tooth (according to the cooking time on the package). Peel them and save boiling water.
Bacon roll: In a large saucepan, heat the olive oil 🫒 and add the chopped bacon. Let it brown until it becomes nice and crispy and golden.
Sautéed shallot and garlic: Add the shallot and finely chopped garlic. Sauté for 2-3 minutes until they become transparent and aromatic. The aroma will start to invade the kitchen!
Add tomatoes: Stir in the halved tomatoes and, if you like a little spice, add a pinch of pepper. Cook over medium heat for about 5 minutes, until the tomatoes release their juices and soften.
Combine the pasta: Add the cooked rigatoni to the pan with the sauce and pour in a little cooking water to better combine everything. Mix well and let marinate for a few minutes.
Butter with Basil and Parmesan: Remove the pan from the heat and add the fresh chopped basil and grated Parmesan. Stir gently until the cheese melts and the basil releases all its flavor!
Serve and Enjoy: Plate the rigatoni while still warm, perhaps with an extra sprinkle of Parmesan and a few fresh basil leaves on top. Get ready for an encore!
Additional Tips:
Variations: You can add roasted zucchini or peppers for an extra touch!
For a creamier dish: add some crème fraîche when you toss the pasta with the sauce!
