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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)

solo-dolce
Pasta with yellow datterino tomatoes and pancetta: a colorful, easy and great dish. Perfect for a quick meal.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Additional Time 0 mins
Total Time 40 mins
Course Main Courses
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

ENJOY!
Keyword Pasta with Yellow Datterino Tomatoes and Pancetta
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