Made this last night. So simple, and absolutely delicious. I cook a lot, and it still amazes me that more often than not, the simpler the dish, the more delicious it is. Here’s what you’ll need:
5-6 fresh tomatoes, diced
2 packages diced Pancetta
1 onion, sliced
5 garlic cloves, sliced
Fresh chopped basil
2 cans white cannellini beans
In a heavy pot, I used my Le Crueset, cook the onions in a few tablespoons of extra virgin olive oil until they are softened, but not brown. Add the Pancetta and garlic and cook until the fat is rendered from the Pancetta, about 5-7 minutes over medium heat. Here is what it looks like at this point.
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| Onions, Pancetta, and Garlic form the “Soffrito” |
Once the pan looks like the above, you add the tomatoes and allow the sauce, or condimento, to simmer and break down. Simmer for 15-20 minutes, add salt and pepper to taste. Here it is after a few minutes.
Once the tomatoes are cooked down, add the beans (rinse them first) and adjust seasoning. Simmer for 3-5 minutes more to warm the beans through and then add the basil. The finished product is below.
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| The finished sauce ready to be enjoyed! |
Once your sauce is ready, simply drain the pasta, add to the pot, and toss to combine. Pass Pecorino cheese at the table. The result last night was very aromatic and flavorful with the pancetta and the pecorino combining to bring an almost barnyardy aroma to the dish. It sounds off-putting, but it is delicious and very inviting.
With this we served the 2005 Colpetrone Sagrantino di Montefalco. Sagrantino is an excellent red from the hillsides near the Umbrian town of Montefalco. The wine is made from 100% Sagrantino grapes, and it is nearly black in color. It has long aging potential and can be a powerfully distinctive wine. Last night the wine offered up generous dark fruit aromas and flavors, dried herbs and leather framed by firm tannins that are the hallmark of Sagrantino in a bold, ripe, exuberant style that shows its noble character. Drink now with decanting or age 5-10 years easily. 94 points.
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| 2005 Colpetrone Sagrantio di Montefalco |
This looks amazing! I can't wait to try it. Thanks for the simple and creative recipes.
I am cooking this tonight for dinner, hope it tastes as good as it sounds.