Long fusilli with tomatoes
Instructions
Clean the chicory; cut it into pieces, wash, do scald in boiling salted water for 1-2 minutes and drain.
To blanch tomatoes in boiling water, remove skin and seeds, and chop.
Peel the garlic and onion, wash them, crush the garlic and slice the onion.
Cut the bacon into strips and browned in a pan, a lively fire, making her slightly brown; drain and keep aside.
Put the oil in a frying pan, add the garlic and sliced onion and let them dry; Add the browned Bacon, chopped tomatoes and a pinch of salt and pepper; Cook the sauce, to moderate flame for 10 minutes mixing it occasionally with a wooden spoon; then join the cicorietta and continue cooking for 4-5 minutes.
Meanwhile, in a saucepan, bring to boiling water, add salt and cook pasta; drain it al dente, season it with the cicorietta and Bacon Sauce and serve hot.
Ingredients and dosing for 4 persons
- 350 g of type long fusilli pasta
- 1 head of cicorietta wild salad
- 300 g of firm ripe tomatoes
- 1 clove of garlic
- 1 onion
- 80 g of pancetta (sliced from 80 g)
- 5 tablespoons of olive oil extra virgin
- 1 pinch of salt
- 1 pinch of pepper