I’ve admitted it many times over, so it shouldn’t come as a total surprise when I say that I’m pretty clueless in the kitchen. That’s why, rather than take the blame directly, I refer all matters of the culinary arts over to my imaginary, apron-wearing, alter ego, Lazy Person.
We’re here to share uncomplicated foodie formulas that anyone who can walk and chew gum at the same time can master. So, if you’ll toss that double stick of well-spent Wrigley’s into the trash we can get this latest What’s Burning delight underway.
It’s a pasta dish of penne rigate (80g), pancetta affumicata (smoked bacon cubes, 25g), pomodorini (6 Datterino-style cherry tomatoes), roasted black olives (4), a splash of wine, some chopped red onion and a little heat that we’ll plate in under 30-min.
Step-1: Start with the tomatoes. Score each one with a knife, fill a small pot with water, submerge the tomatoes, fire to HIGH and bring to a boil. Once the tomatoes have split open remove from heat, drain, let cool, then peel off the skins. Set aside.
Step-2: Fill a medium-to-large size pot with water, cover, fire to HIGH and bring to a boil.
Step-3: While the water is working up a sweat, chop half of a small red onion. Set aside.
Step-4: Take the black olives and cut into small pieces removing the pits as you go along. Set aside.
Step-5: Measure out the portion of the pre-packaged, store-bought pancetta. Set aside.
Step-6: Coat the bottom of a skillet with 2 tbsp of virgin olive oil; fire to MEDIUM; sprinkle in some spicy, dried red pepper (to taste); and, add in the chopped onion and caramelize.
Step-7: Add in the peeled tomatoes and cook an additional 1-min.
Step-8: Add in the pancetta cubes, black olives and 1/4 glass of white wine. Continue cooking until the pancetta crisps and the alcohol dissipates. About 3-4 min. Remove from heat and let it rest.
Step-9: The pasta water is boiling. Remove the lid, add a level tbsp. of sea salt, drop in the penne, stir vigorously for 15-sec. then let cook for 9-min.
Step-10: When pasta is early al dente, drain, introduce penne into the sauce pan, fire to MEDIUM and sauté for 1-min.
Step-11: Plate and serve with crunchy, artisan, black-olive bread and a nice glass of red wine. My recommendation is the Zanovello Girapoggio Cabernet 2007 DOC, a full-bodied blend of Sauvignon and Franc from Tenuta Ca’ Lustra in the Euganean Hills of the Veneto.
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