Here’s another pasta recipe… there seem to be a few lately, but it’s partly because these recipes are so quick, easy and tasty.
This is one I just tried out from the November Taste magazine and think it’s deinitely a recipe I’ll make again. I did substitute quite a few ingredients for what I had on hand: I used dried marjoram instead of fresh, a can of chopped tomatoes instead of passata and bocconcini instead of mozarella. It was still delicious!
Tomato, marjoram, crispy pancetta and buffalo mozzarella fettuccine
1 Tbsp olive oil
8 slices pancetta
1 onion, chopped
2 cloves garlic, minced
1 1/2 Tbsp fresh marjoram leaves
2 C tomato passata
2 tsp caster sugar
110g buffalo mozzarella
handful basil leaves, torn if large
Bring a large saucepan of salted water to boil. Cook pasta according to packet instructions and drain.
Heat olive oil in a frying pan over medium-high heat. Fry pancetta for 2-3 minutes on each side until crispy.
Remove pancetta from pan and drain well on paper towels. When cool, break pancetta into shards.
Add onion to pan, cook for 2 minutes. Add garlic and marjoram and cook for a further 2 minutes. Add passata and sugar and simmer gently for 5 minutes. Season with sea salt and pepper.
Add pasta to sauce and stir to coat well. Remove from heat. Place coated pasta in serving dish.
Tear the mozzarella into bite-sized pieces and scatter over the pasta. Scatter over basil leaves then crumble over crispy pancetta. Serve and let everyone tuck in.