Remember the plum tart? Found here..I saw this also..and knew it would suit our taste buds perfectly~
I am taking the liberty of posting the recipe.. make sure you read her post to find out more about the origin of the recipe..by seeing her blog you will once again see why I am and was inspired~
Spaghetti with Roasted Tomatoes, Garlic, Pancetta
adapted from Canal House Cooking
serves 4 (or 2 very hungry people)
3 ounces diced pancetta (if you can't find pancetta, you may substitute bacon)
6 tablespoons extra virgin olive oil, plus more for the pasta
2 anchovy fillets
1 cup coarse fresh bread crumbs*
4 tomatoes, tops sliced off, seeds scooped out
2 cloves garlic, thinly sliced
small handful fresh thyme, parsley or basil leaves, chopped
salt & pepper
8 ounces spaghetti
Preheat the oven to 350 degrees. Fry the pancetta in a skillet over medium heat until browned and crisp around the edges. Use a slotted spatula or spoon to lift the pancetta out of the skillet to a plate. Leave the rendered fat in the skillet. Add 2 tablespoons of the olive oil and the anchovies to the same skillet. Use a wooden spoon to mash the anchovies until they dissolve. Add the bread crumbs and cook, stirring often, until they are golden.
Put the tomatoes, cut side up, in a baking dish and slip some garlic into each tomato. Season the tomatoes with plenty of salt and pepper. Mound some bread crumbs onto each tomato, getting some inside the tomatoes. Scatter herbs on top. Drizzle 4 tablespoons of olive oil over all. Roast the tomatoes in the oven until they have browned a bit and the interior is supple but the tomatoes have not collapsed, about one hour.
Cook the spaghetti in a large pot of boiling salted water. Drain, but reserve 1/2 cup of the pasta water. Return the pasta to the pot and remove the tomatoes from the baking dish and set aside. Stir the oily tomato juices and any bits of bread crumbs from the bottom of the tomato roasting dish into the pasta. Add a little olive oil and the reserved pasta water and toss.
Pour the pasta into a serving bowl, place the tomatoes on top, sprinkle the pancetta over all and serve.
* make your own fresh bread crumbs. Just tear bread, place in your food processor and grind.
My notes.. I used bacon.. I had no pancetta left in the freezer~
I added some red pepper flakes..and added freshly grated parmesan cheese at the table..
By the time the pasta ad cooked..my tomatoes softened as I transfered them to the plate..so maybe 3 minutes too done..nothing was lost on the taste.
The presentation is just lovely..I cut the tomato before eating and swirled it and the bread crumbs through the pasta.
Honestly..I would serve this to anyone!
I made the bread crumbs w/ day old bread baguette and Jacque's croûtons.
I call it a 10 for a simple colorful flavorful and beautiful meal.
Thank you again The Italian Dish.
