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Pasta with Yellow Datterino Tomatoes and Pancetta (Pasta con datterini gialli e pancetta)

Pasta with Yellow Datterino Tomatoes and Pancetta (Pasta con datterini gialli e pancetta)
Pasta with yellow datterino tomatoes and pancetta is a colorful, easy, and great dish. It's 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 combined with other ingredients with robust flavors.

datterino tomatoes

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 them plain, in a salad with oil and salt, or 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 that is 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.

Pancetta
How to make pasta with yellow datterino tomatoes and Pancetta?

I started by melting olive oil and anchovies in my favorite All-clad skillet. Trust me, combining oil and anchovies 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 some pasta cooking water for a looser sauce.

Recommended Products
All-Clad Skillet
All-Clad Skillet
Anchovies
Anchovy Fillets
Rigatoni
Rigatoni
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Best Season Suitable throughout the year
Description

Pasta with yellow datterino tomatoes and pancetta is a colorful, easy, and excellent dish. It's perfect for a quick meal.

Ingredients
  • 1 pound rigatoni pasta
  • 5.3 ounces diced pancetta
  • 2 fillets (optional)
  • 1 garlic clove
  • 7 ounces peeled yellow datterino tomatoes
  • Salt and pepper
  • 1 tablespoon oil
Instructions
  1. In a large skillet, heat one tablespoon of olive oil with one clove of garlic and anchovy fillet (this step is optional if you don’t like anchovies; I love the taste combination of anchovies and pancetta).
  2. 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.
  3. 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.
  4. 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.
  5. Add some pasta water if you want your pancetta mixture sauce to be less thick.