BLT Pasta

BLT Pasta

6 ounces dried pasta (we’d make this with Pasta Sonoma Fusilli or Torchiette)
1 clove garlic, minced
½ Tbs. olive oil
2/3 cup red and yellow cherry tomatoes, sliced in half
3 ounces pancetta, cut into lardons, cooked and drained
Salt and pepper to taste
2 cups baby spinach
1 oz. Parmesan, grated
Extra virgin olive oil, to finish


Cook pasta in 4 – 6 quarts boiling water according to package directions. Reserve ½ cup of pasta cooking water before draining pasta.
Start the olive oil and garlic in a cold pan, then cook just until the garlic blooms and you can smell it, barely a minute. Add tomatoes and pancetta and cook for one minute. Add the hot pasta into the pan and mix. Add 2 tablespoons of the pasta water (or water or wine) and a pinch of salt. Throw in the spinach and cook for 30 seconds, until wilted. Add in half the cheese, stir, and season to taste with salt and pepper.  
Serve in shallow bowls, top with the rest of the cheese, drizzle with olive oil. Serves 2.

Recipe adapted from Josh Silver chef/owner of Jackson’s Bar and Oven in Sonoma County.



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