Linguini with Pancetta & Fresh Tomato
Pasta is and will forever be a love of mine. I've said it a million times but really there are so many combinations of ingredients and flavors so really you can never be bored. This Linguini with Pancetta & Fresh Tomato is basically an elevated take on pasta with garlic and oil. The ingredients are few and simple but wow is this a delicious meal!
  • 4 oz diced pancetta
  • Olive oil
  • Crushed red pepper
  • 1 large tomato (or a few plum tomatoes) small dice
  • 6 cloves garlic chopped
  • Handful of chopped fresh parsley
  • 1 lb dried linguini
  1. Bring a big pot of water up to a boil. Season with a few big pinches of salt once a boil is reached.
  2. In the meantime, in a large sauté pan add enough olive oil to cover the bottom. Add in the diced pancetta and a pinch or two of crushed pepper flakes and cook until the pancetta is golden and crisp.
  3. Add in the fresh tomato, garlic and parsley. Simmer while your pasta is cooking.
  4. Reserve some of the cooking liquid. Pull the linguini out of the water a minute or two shy of the al dente cooking time on the package. Toss in the pan with the sauce and cook for a minute or two.
  5. If a little dry you can add a little bit of the cooking liquid and finish with a drizzle of olive oil.
Recipe by LeMoine Family Kitchen at