This was a tasty and quick meal to prepare midweek. I liked that it was all ingredients that I had in the pantry or freezer already and with so few ingredients. We’re still getting cold, rainy weather and I looked forward to coming home to this dish all day. Bring on warmth and sunshine please!!
- 6 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- Sea salt
- 2 garlic cloves, coarsely chopped
- Pinch dried crushed red pepper flakes
- 1 (28-ounce) can tomato puree
- 1 pound whole wheat pasta
- 1/2 cup grated Pecorino Romano
Add the pancetta to a heavy large skillet over medium heat. Add olive oil and sauté until golden brown, about 8 minutes. Add the onion and sauté until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Sauté until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
Recipe courtesy of Everyday Italian