Ziti with Cherry Tomatoes, Pancetta, and Stracciatella
Category: Pasta Dishes
Serves: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ziti | 180g |
| Cherry Tomatoes (Pomodorini ciliegino) | 300g |
| Smoked Pancetta (Pancetta affumicata) | 100g |
| Stracciatella | 80g |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | 30g |
| Garlic (Aglio) | 1 clove |
| Fresh Basil (Basilico) | To taste |
| Fine Salt (Sale fino) | To taste |
| Black Pepper (Pepe nero) | To taste |
| Unsalted Pistachios (Pistacchi non salati) | 25g |
| Breadcrumbs (Pangrattato) | 1 tablespoon |
| Extra Virgin Olive Oil (for crumble) | 10g |
Instructions:
-
Prepare the Pancetta and Tomatoes:
Start by removing the rind from the pancetta and cutting it into thin strips. Rinse the cherry tomatoes and slice them in half. -
Cook the Pancetta:
Heat a garlic clove (slightly crushed but kept in its skin) in a pan with 30g of extra virgin olive oil. Add the pancetta and sauté for a few moments until it becomes golden and crispy. -
Add the Tomatoes:
Once the pancetta has started to brown, add the halved cherry tomatoes to the pan. Season with a few basil leaves, salt, and pepper to taste. Let the tomatoes cook for about 7 minutes, allowing them to soften and release their juices. Remove the garlic from the pan once the tomatoes have cooked through. -
Boil the Ziti:
While the pancetta and tomatoes are cooking, bring a large pot of salted water to a boil. Add the ziti and cook according to the package instructions until al dente. -
Make the Pistachio Crumble:
In a food processor, pulse the pistachios until finely chopped. In a separate pan, heat 10g of extra virgin olive oil and add 1 tablespoon of breadcrumbs and the pistachio mixture. Season with a pinch of salt and toast over medium heat for about 2-3 minutes, stirring frequently, until golden and fragrant. -
Combine the Pasta and Sauce:
Once the ziti is cooked, reserve a small amount of pasta cooking water. Drain the ziti and add it to the pan with the tomato-pancetta sauce. Toss everything together, adding a bit of the reserved pasta water to adjust the creaminess and texture of the sauce. -
Plate the Dish:
Plate the ziti, topping each serving with a generous scoop of creamy stracciatella cheese and a sprinkle of the pistachio crumble. -
Serve and Enjoy:
Garnish with fresh basil and enjoy your flavorful, creamy, and crunchy ziti with pancetta, tomatoes, and stracciatella!
This recipe is perfect for a quick yet indulgent meal, combining savory pancetta, tangy tomatoes, creamy stracciatella, and a delightful pistachio crumble. The flavors come together beautifully, making it a standout dish for any pasta lover!
