O Sole Mio tomatoes (sold in-store) are extraordinary... perfect, semi-dried tomatoes packed in sunflower oil with basil leaves. Fantastic on bruschetta, in special salads or in this delicious and easy pasta dish!
In a deep skillet or wok, cook the pancetta over medium-high heat until crispy. Remove ¾ of it with a slotted spoon to a paper towel. Set aside.
Add the olive oil and onion to the pan and cook until onion is soft. Stir in the garlic and oil from the tomatoes. Reduce heat to low.
Bring a large pot of salted water to a boil. Cook the pasta until almost done.
Place spinach in colander. Drain pasta over the spinach (this will wilt it) and return pasta and spinach to skillet with the onions. Toss gently. Add the tomatoes and toss gently again. Let sit, tossing one more time until the tomatoes are warmed through.
Transfer to a warmed pasta bowl. Sprinkle with remaining pancetta and Parmesan.
Serve immediately.
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Ingredients
Directions
In a deep skillet or wok, cook the pancetta over medium-high heat until crispy. Remove ¾ of it with a slotted spoon to a paper towel. Set aside.
Add the olive oil and onion to the pan and cook until onion is soft. Stir in the garlic and oil from the tomatoes. Reduce heat to low.
Bring a large pot of salted water to a boil. Cook the pasta until almost done.
Place spinach in colander. Drain pasta over the spinach (this will wilt it) and return pasta and spinach to skillet with the onions. Toss gently. Add the tomatoes and toss gently again. Let sit, tossing one more time until the tomatoes are warmed through.
Transfer to a warmed pasta bowl. Sprinkle with remaining pancetta and Parmesan.
Serve immediately.
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