Pâtes à la pancetta et aux tomates séchées

Ingrédients

• 1/4-1/3 cup olive oil
• 1/2 cup chopped pancetta
• 3-4 tablespoons water
• 10 sun-dried tomatoes drained and chopped
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1-2 cloves garlic chopped
• 1 pinch salt (or to taste)*
• 1-2 tablespoons chopped fresh parsley (or to taste)
• 1-2 pinches hot pepper flakes if desired (or black pepper)
• 3 cups cooked spaghetti

Préparation

1. 1

   In a large pan add the olive oil, chopped pancetta and water, cook covered stirring occasionally until water evaporates and pancetta is golden.

2. 2

   While the pancetta is cooking, boil the water add salt to taste and the cook pasta al dente.

3. 3

   While pasta is cooking, to the pan with the pancetta add the chopped sun-dried tomatoes, and the basil, oregano, garlic, salt, parsley and hot pepper flakes, cook for 1-2 minutes stirring often, add the cooked pasta and approximately 3-4 tablespoons of pasta water tossing constantly, cook on high for another 30-45 seconds and serve, top with freshly chopped basil or Italian parsley and freshly grated Parmesan cheese. Enjoy!