Fusilli Lunghi alla Rustica
"This zesty sauce has everything—tomatoes, garlic, peppers, and even some pancetta...."
INGREDIENTS
•
½ cup extra-virgin olive oil
•
3 medium yellow onions, thinly sliced
•
1 tsp. finely chopped garlic
•
½ tsp. red pepper flakes
•
2 Tbsp. finely chopped flat leaf Italian parsley
•
3 oz. pancetta, cut into thin strips from a ¼-inch thick slice
•
1 large yellow or red pepper (or ½ of each), cored and seeded, peeled and cut into strips ½-inch wide
•
1 lb. fresh ripe plum tomatoes, peeled, seeded, and cut into and ½-inch dice
•
Salt
•
½ cup green olives, pitted and julienned
•
2 Tbsp. capers
•
1 tsp. coarsely chopped fresh oregano or ½ tsp dried oregano
•
2 Tbsp. fresh basil leaves, torn by hand into small pieces
•
1 pound fusilli lunghi
•
4 Tbsp. freshly grated Parmigiano-Reggiano
•
2 Tbsp. freshly grated Pecorino Romano cheese
Comments & Reviews
Just A Pinch Sweepstakes