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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4-6 with a salad
Author Notes
This dish was adapted from Martha Stewart's One-Pan Pasta recipe. —nina
Ingredients
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12 ounces
spaghetti pasta
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4 ounces
diced pancetta
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1
onion, thinly sliced (about 2 cups)
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1/2
bulb fresh fennel, chopped
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5
cloves of garlic, thinly sliced
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1/2 teaspoon
red pepper flakes
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1 teaspoon
dried basil
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2
sprigs basil, plus torn leaves for garnish
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2 tablespoons
extra-virgin olive oil, plus more for serving
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12
cherry tomatoes, halved
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2 teaspoons
salt
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1/4 teaspoon
fresh ground pepper
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4 1/2 cups
water
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freshly grated Parmesan cheese, for serving
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fresh mozzarella balls (Ciliegine)
Directions
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Sauté pancetta in 2 tablespoons olive oil over medium heat, in a large skillet that will allow the pasta to lay flat, until lightly browned. Add the fresh chopped fennel and sauté a couple of minutes until it starts to soften. Then add the onions and cook for 5-10 minutes until they start to get soft and slightly caramelized. Add the fresh garlic and sauté for a minute.
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Add the dried basil, fresh basil sprigs, red-pepper flakes, salt, pepper, tomatoes, and water to the skillet. Lay the pasta flat on top of everything.
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Bring everything to a boil over high heat. Continue to boil, stirring and turning the pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 10 minutes.
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Season to taste with salt and pepper, divide among 4-6 bowls, garnish with a small fresh mozzarella ball, fresh basil, grated Parmesan, and a drizzle of olive oil. Serve with a salad and garlic bread for a delicious and easy Sunday dinner.
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