Pancetta Puttanesca


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This is a classlic Italian pasta sauce. There’s nothing more that I can say, other than it’s pretty delicious. Actually there is more… It’s easy to make too.


1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic (minced)
1 large can whole peeled Italian tomatoes
12 black olives (pitted and chopped)
3 anchovies (mashed)
2 tabelspoons red wine vinegar
Pinch red hot pepper flakes
2 tablespoons fresh basil (chopped)
2 tablespoons fresh oregano (chopped)
2 tablespoons fresh parsley (chopped)
1 bay leaf
Salt & Pepper

In a large pan over a moderate heat, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.
Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using a fork.
When garlic begins to brown slightly, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce. Simmer over medium-low heat for 20 minutes, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings. In a large bowl, combine hot cooked pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving.

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