When my friends and I were in Whistler, we spent one of the nights doing one of our favourite things: cooking together. We all pitched in and created a wonderful, home cooked meal that we then enjoyed around a candle lit table. A great memory.
The recipe I am about to share with you is near and dear to my heart. Not only is this one of my favourite pastas to cook on a weeknight or even the most special of occassions, but it is also a recipe that was shared with me by a great friend, my boyfriend’s brother. Now, the whole family cooks it! We all have our own spin on it, and mine is using canned tomatoes. Not only does this make it extremely simple, but you just can’t beat those canned San Marzanos!
5 liters water
1/4 cup olive oil
200g pancetta, chopped
1 chili (use whichever chili you like, but test the spice level first)
1 onion, minced
2 cloves garlic, minced
1 28 oz can San Marzano tomatoes
500g pasta of your choosing (we use penne)
1 cup freshly grated pecorino (or parmesan)
1) Boil water with lots of salt
2) Heat 1 tbsp olive oil over medium heat and fry pancetta with chopped chili. Remove chili and pancetta when crisped to your liking. Discard chili.
3) Add 2 tbsp olive oil and saute onion/garlic. Add tomato, simmering for 10-15 mins (break up tomatoes as you go)
4) Cook pasta
5) Add pancetta to sauce and remove from heat
6) Add pasta into pan with sauce, tossing with cheese.