Pineapple Pancetta Pasta
If you love pinapple on pizza, you've come to the right place. This pineapple pancetta pasta is the perfect combination of sweet and savory. The juicy chunks of pineapple and crispy pancetta are tossed with perfectly cooked pasta for a dish that's sure to impress.
for 6 servings
- kosher salt, to taste
- ½ lb dried linguine (225 g)
- 4 oz pancetta (110 g), diced
- ½ cup pineapple (75 g), diced
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 can crushed tomato
- 6 fresh basils, chopped
- ¼ teaspoon dried oregano
- ½ teaspoon dried parsley
- freshly ground black pepper, to taste
- freshly grated parmesan cheese, for serving
- Calories 302
- Fat 12g
- Carbs 39g
- Fiber 3g
- Sugar 8g
- Protein 8g
Estimated values based on one serving size.
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
- Add the pancetta and pineapple to a large skillet. Cook over medium heat until the pineapple begins to char, 2–3 minutes. Transfer to a bowl and set aside.
- Reduce the heat to low, add the onion and garlic to the skillet, and cook until golden, 2–3 minutes.
- Add the tomato paste and olive oil and stir until evenly incorporated, then add the crushed tomatoes. Stir the sauce for 2–3 minutes, until smooth and warmed through. Cover and simmer for 2–3 minutes more, then stir in the basil, oregano, and parsley and season with salt and pepper.
- Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.
- Divide the pasta between bowls and top with the pineapple-pancetta mixture and freshly grated Parmesan cheese. Serve immediately.
- Any leftovers will keep in an airtight container in the refrigerator for up to 5 days.
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