Tortellini with Pancetta & Tomatoes Prep Time: 5 mins Cook Time: 15 mins Ingredients: Extra Virgin Olive Oil (to coat pan in beginning and to finish off the pasta)
Chop up pancetta into bite size chunks. Slice cherry tomatoes in half. Begin by boiling water for pasta. Don’t forget to oil and salt water to prevent pasta from sticking. Next in a large frying pan, large enough to hold the pasta later on, oil pan and put at a medium/high heat. Once hot, get pancetta, tomatoes and garlic in. Let these begin to simmer and tomatoes to blister. Next, boil your tortellini. Once the pancetta and tomatoes are cooked, lower the heat so they don’t burn. Then add the cooked tortellini (after strained) to the frying pan. Drizzle more olive oil over the pasta once added to create an aglio e olio type sauce. Begin tossing the pasta with the pancetta and tomatoes to incorporate all the flavors. Remember to keep your burner on a low heat while this is happening. After mixing for about 30 seconds or once all pieces of tortellini are covered in oil, you are ready to serve. Plate and serve with basil and some cheese for the perfect lighter version of a traditional pasta dinner. Enjoy! Substitutions or Additions: These items would be great to add to this dish or substitute for any reason.
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AuthorSophia Cacioppo, host of Over Caffeinated. Dishing out all of her favorite recipes. ArchivesCategories |