Ingredients
Units
Scale
- 2 tbs. tomato paste
- 1 cup frozen peas
- 1 onion - sliced thin
- 4 cloves of garlic - chopped
- 2 oz. can of anchovies in olive oil
- 4 oz. Cittario pancetta
- 1/2 cup of wine
- 1/2 tsp. sugar
- 1 tsp. sea salt
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 2 tbs. olive oil
- Romano or Parmesan for grating
- 1 lb. of your favorite pasta
Instructions
- Heat a large cast iron frying pan with 2 tbs. olive oil.
- Add the sliced onion and chopped garlic. Sprinkle with the sugar, salt, dried oregano and red pepper flakes. Sauté until the onions are slightly golden and the garlic is fragrant.
- Add the pancetta and toss, letting the pancetta crisp slightly.
- Add the tomato paste and toss; add the wine and again toss. Simmer on a gentle heat.
- Add the peas and toss.
- Add the anchovies with the oil to the pan and smash the anchovies down with a fork into the sauce.
- Taste for seasonings. Re-season if desired.
- Prepare the pasta as directed in well salted water.
- Add 3 – 4 tablespoons of salted pasta water to the pan.
- Drain the pasta and toss with the sauce.
- Serve with a drizzle of olive oil, extra red pepper flakes and grated cheese.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
