pasta, pancetta, passata (how alliterative)
And here’s what I did with the half carton of passata!
I go Morris dancing on a Tuesday (yes, really - I do), and I prefer to eat at lunchtime on those days. Still not done any shopping, so …
Chopped onion and garlic, softened off in olive oil. Added a packet of pancetta cubes and a little dried chilli. Bunged in the passata, and rised the carton with some cider (well, it was in the fridge and needed using up!). Let it cook down while we rustled up some pasta.
Stirred in fresh basil leaves at the end, and smothered in grated parmesan. Very nice.
Mirrored from Reactive Cooking.