Pasta with yellow datterino tomatoes and pancetta: a colorful, easy and great dish. Perfect for a quick meal.
You can use fresh or canned tomatoes. I used fresh yellow datterino tomatoes and before using them, I let them blanch for a few seconds to peel them easily.
Why yellow datterino tomatoes?
The yellow datterino tomatoes are the sweetest of the sweet tomatoes and, for this reason, they are used in gourmet recipes and in combination with other ingredients with very strong flavors.
The yellow datterino tomatoes are not only nice-to-look-at and tasty, but they are also good for health. First of all, they are rich in antioxidants, such as vitamins C, A, and B. So, you can eat it plain, in a salad with oil and salt, perhaps combined with other types of tomatoes.
Choosing the right pancetta.
Being Italian I can only exalt the pancetta from Piacenza, the PDO pancetta (protected designation of origin).
Pancetta is a cured meat widespread throughout Italy. It comes in two forms: the “pancetta tesa” (used for making Bolognese ragu`) and the rolled one.
Piacenza pancetta is a typical rolled pancetta. It is therefore presented as a cylindrical cured meat, weighing 4-8 kg, bright red when cut, interspersed with the white of the fatty parts.
How to make pasta with yellow datterino tomatoes and Pancetta?
I started by melting together some olive oil with anchovies in my favorite All-clad skillet. Trust me, the combination of oil with anchovies together really gives this sauce the best flavor.
Then I added the pancetta in small cubes
then added in peeled yellow datterino tomatoes. Turn the heat down and let it simmer for just 10 minutes.
At this point, I added a little bit of pasta cooking water for a looser sauce.
Pasta with Yellow Datterino Tomatoes and Pancetta (Pasta con datterini gialli e pancetta)
- 400 g rigatoni pasta 14.10 oz
- 150 g diced pancetta 5.3 oz
- 2 anchovy fillets optional
- 1 clove of garlic
- 200 g peeled yellow datterino tomatoes ~ 7 oz
- Salt and pepper
- 1 Tbsp oil
- In a large skillet, heat 1 tablespoon of the olive oil with 1 clove of garlic and anchovy fillet (this step is optional if you don’t like the anchovies, I just personally love the taste combination of anchovies and pancetta).
- Add the pancetta and cook over moderately low heat, for about 10 minutes, until most of the fat is reduced and the pancetta is golden color.
- Remove the garlic and add the peeled yellow datterino tomatoes, salt, and pepper. Turn the heat down and let it simmer for just 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, reserving 1/2 cup of the pasta cooking water. Drain the rigatoni and put the pasta on the skillet with the pancetta mixture.
- if you want your pancetta mixture sauce less thick you can add a bit of pasta water.