SUMMER PASTA

(Page 4 of 4)

June/July 1994
By Anne Vassal 
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Pasta Pomodora

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This is a an easy 15-minute recipe using up very ripe garden tomatoes and fresh basil.

8 ounces spaghettini or spaghetti
1/3 cup pancetta (Italian bacon) — chopped
1 tablespoon extra-virgin olive oil
6 large cloves garlic — peeled and minced
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
10-12 ripe Italian plum tomatoes or regular small tomatoes (3 cups), roasted and peeled and chopped
1/2 cup packed fresh basil — cut into thin strips
1/2 cup freshly grated Romano or Parmesan cheese

Bring pasta water to a boil, add salt, reboil, then add the pasta and boil until just done. Meanwhile, roast the tomatoes by inserting a small knife (use a steak knife) into the core end and turning, one tomato at a time, over a gas flame until the tomato's skin is blackened. Peel, core, and chop.

In a large, nonstick skillet, sauté the pancetta on medium-high heat until crisp. Add the oil and garlic and sauté briefly. (Be sure not to burn the garlic or its taste will be ruined.) Add the wine, salt, and pepper and simmer for a minute. Stir in the tomatoes and heat about 30 seconds. Drain the pasta well and toss with the sauce and basil. Top with cheese.

THINK IT'S POPULAR NOW?
By the year 2000, it is estimated that each of us will eat 40 pounds of pasta annually.

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