Quick & Easy Pasta...

Last evening, as I was busy packing for my holiday with the family; I remebered I should clean out my fridge before I leave. I thought of a classic bolognese — or pasta with meat sauce — but that can take hours to prepare. However, this rendition comes together in no time. Pan sautéed pancetta is cooked with onion & garlic before being tossed with diced tomatoes, red wine, and spices.

The black olives provided a salty kick, while freshly grated parmesan makes this pasta comforting and delicious. Although the recipe I was somewhat following did not call for green beans, but I had a serving and tossed them in at the end. They gave the dish just another dimension and weren't wasted. After all, isn't that what cooking is all about ~ using ingredients we enjoy and have on hand.

Rapido e facile Pasta
translated ~ Quick & Easy Pasta

Ingredients:
8 ounces whole-wheat penne
2 ounces uncooked pancetta
~ may substitute 3 slices bacon
1 small onion, finely chopped
1 clove garlic, finely minced
1 can (14-ounce) whole Italian-style tomatoes, un-drained
½ of a 6-ounce can Italian-style tomato paste
¼ cup dry red wine or tomato juice
½ teaspoon sugar (optional)
½ teaspoon dried oregano, crushed
¼ cup coarsely chopped black olives
½ cup leftover green beans (optional)
Kosher salt
Freshly ground black pepper
¼ cup freshly grated Parmigiano-Reggiano cheese

Bring a large pot of lightly salted water to a boil over medium-high heat. Add the pasta and cook according to package directions. Drain and set aside.

While the pasta is cooking, heat the pancetta in a large nonstick skillet over medium-high heat. Cook for 5 to 8 minutes, stirring occasionally, until the fat has rendered somewhat and the pancetta begins to crisp. Reduce the heat to medium; add the onion and garlic and cook for about 8 minutes, stirring often, until the onion has softened and the garlic is aromatic. Add the diced-tomatoes, tomato paste, red wine sugar and oregano; simmer on medium-low for 5 to 15 minutes, until the sauce is thick. Add the olives and green beans, stirring gently until heated through.

Transfer to a large serving bowl, add the cooked pasta, and season with salt and pepper to taste. Toss well and sprinkle with the cheese. Serve with a tossed salad and crusty garlic bread.

Serves 4

For those of you who are not aware of the weekly series Presto Pasta Night, which was started by Ruth at Once Upon a Feast - Every Kitchen Tells It's Stories some 144 weeks ago, you should check it out. I understand Ruth will be back highlighting great pasta dishes on January 8th, 2010 ~ Happy New Years everyone!

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George’s notes:

• To make this recipe even easier, you can substitute 2½ cups homemade or store-bought marinara sauce in place of the diced tomatoes, tomato paste and red wine.
• This recipe was adapted from an old recipe in Cooking Light.
• I will be traveling the next couple of weeks visiting family & friends during the holidays, but I hope to post a few things while I am away.
• But know wherever I may be, you all are in my thoughts and I look forward to reading about your various celebrations.

Merry Christmas and a very Joyous New Year!