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Pappardelle with pancetta & sauce vierge
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250g pack pappardelle pasta
3 tbsp olive oil
2 x 77g packs Cooks’ Ingredients Diced Pancetta
4 cloves garlic, thinly sliced
1 tsp ground coriander
150g sun-dried tomatoes in olive oil, drained and thinly sliced
300g classic vine tomatoes, roughly chopped
28g pack fresh coriander, roughly chopped
Freshly grated Parmigiano Reggiano, to serve
1. Bring a large saucepan of salted water to the boil to cook the pasta. Heat 1 tbsp of the oil in a frying pan and fry the pancetta until crisp.
2. Tip the pasta into the boiling water and cook for 5 minutes or until tender. Meanwhile add the garlic, ground coriander, sun-dried tomatoes, fresh tomatoes and coriander to the frying pan and cook for 2 minutes.
3. Drain the pasta, reserving a ladleful of the cooking water. Add the remaining olive oil to the tomato sauce. Toss the pasta with the sauce, adding a little of the reserved cooking water if needed. Heat through for a couple of minutes then serve sprinkled with the Parmigiano Reggiano.
Typical values per serving: