Pasta con Rucola e Pancetta
(Pasta with Arugula and Pancetta)
4 Tbl Extra Virgin Olive oil 3 Cloves Garlic - cut into quarters 3 Oz. Pancetta - chopped into 1/8 inch pieces 2 Med. Tomatoes - Roma or San Marzano: Chopped into small cubes & peeled 1 Cup Chicken or vegetable stock 1/2 Lb. Spaghetti 2 Cups Arugula - fresh & chopped Q.B. Salt and Pepper 1/2 Cup Parmesan cheese - shaved or grated
Saute the garlic in the olive oil for about a minute over low heat. Add the pancetta and cook for an additional 2-3 minutes. Add the tomatoes, salt and pepper to taste and cook for 5 minutes, then add the stock. Let this simmer while the pasta cooks.
While the sauce is cooking put the water up for the pasta. As soon as it is al dente, drain and add to the pan with the sauce. Turn the heat to high and cook for 1 minute while stirring vigorously. Put into bowls, and garnish with the chopped arugula, then the Parmesan. Serve
Last updated on: 06/03/99 12:51:12 AM