Anconetana Pasta, a rich and very flavorful first course with short pasta and the intriguing, tasty note of rosemary , an aromatic herb that gives a special boost to the seasoning.
What ingredients to choose for Anconetana pasta?
The base of the seasoning is a tasty sauté with onion, shallot, carrots, and celery to be carefully browned in a little extra virgin olive oil.
This vegetable mix will be flavored with strips of pancetta that will be deglazed with some white wine, and to complete the recipe, some small pieces of fresh, ripe tomatoes are added.
To make the sauce creamier, I added a little tomato paste and, with a scoop of hot water, let everything flavor for 4/5 minutes.
For this recipe, I used peeled tomatoes, from which I removed the skin to have an even more appetizing sauce.
How to make tomatoes without skin? There are several options, such as cutting them crosswise and dipping them for a few minutes in boiling water, and then peeling them when cold.
I tried to remove the tomato skin by putting them lightly oiled in the microwave at full power for 3/4 minutes and then peeling them when cold.
If you want a more rustic seasoning… do not remove the skin and go ahead!
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I suggest other very tasty first course recipes like:
BAKED ZITI WITH MEATBALLS
TOMATO RISOTTO
ANCONETANA PASTA
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for ANCONETANA Pasta
- 11 oz Rigatoni
- 1 sprig Rosemary
- 5 tablespoons mix of carrots, celery, onion (for me frozen)
- 1 Shallot (large)
- 3.5 oz Pancetta (bacon) (in strips)
- 1 small glass Dry white wine
- 15 Cherry tomatoes
- 2 tablespoons Tomato paste
- to taste Grated cheese (grana or parmesan to taste)
- to taste Salt
- to taste Pepper
Tools for ANCONETANA Pasta
- Pans
- High-sided pots
Preparation of ANCONETANA Pasta
• For Anconetana Pasta, peel the tomatoes by dipping them in boiling water for a few seconds, and then when cold, quickly removing the skin OR … as you prefer!
Peel and chop the shallot.
Wash and finely chop abundant fresh rosemary needles.
• In a pan with extra virgin olive oil, put the chopped shallot and the sofrito mix, browning everything for a few minutes.
• Also add the rosemary and diced pancetta.
Let it cook for 4/5 minutes then pour in the wine and let the alcohol evaporate.
• Now pour the tomato paste and the peeled tomatoes, season with salt, and continue cooking for another 7/8 minutes.
Meanwhile, in a pot with salted boiling water, cook the chosen pasta.
• Once cooked, drain it al dente and pour into the pot with the vegetable, pancetta, and cherry tomato sauce, stirring and mixing well, and adjust seasoning if necessary…
Compose the plates, adding grated cheese and serve!
Enjoy your meal with Anconetana Pasta!
Annalisa
Recipe read and modified here
