Make it. Eat it. Love it.
I don’t make pasta that often (even though I would like to eat it everyday if possible) as we try and stay away from starchy carbs in the house as much as we can. Being carb loving freaks, we sometimes fail miserably and devour pasta with crusty bread on the side or go through an entire bag of pita with our hummus. But, usually we stick to it.
The craving for a bowl of pasta hit when we got home after a week of exploring Istanbul through our stomachs. With the heavy seasoned kebaps and sugar drenched pastries Istanbul offered, we were in dire need of a fresh light meal.
Pasta is the perfect go to meal. Filling, comforting and delicious. With a million different ways to make it, a pasta dish can be the perfect light lunch, hearty dinner or excellent side dish. Baked, smothered in sauce, with cheese, vegetables or meat, as a salad or just plain, the possibilities are endless.
I opted for a light version that wouldn’t sit too heavy in our stomachs after eating. This dish is inspired by a recipe from Food and Wine’s annual cookbook 2009. It is kept light with just a few ingredients and no heavy sauce smothering the pasta. The addition of orange marmalade gives the dish a perfect spring or summer feel, which for us was wonderful since when we returned to Be’er Sheva we were hit with 90F days. The flavors of the salty pancetta, sauteed onions and orange marmalade come together wonderfully giving you the perfect balance of savory and sweetness in each bite.
Wonderful as a light meal or a starter for company (since the marmalade mixture can be prepared up to 4 hours before serving). With this easy to prepare dish with under 7 ingredients you really can’t go wrong.
Ingredients (serves 4)
4 Tablespoons Olive Oil
5 Ounces Sliced Pancetta, Chopped
1 Onion, Chopped
3 Teaspoons Fresh Rosemary, Chopped
2 1/2 Tablespoons Orange Marmalade
1 Pound Pene Pasta (or whichever pasta you have on hand)
1/2 Cup Grated Parmesan Cheese
Salt and Pepper
In a saucepan heat oil and add onions and rosemary. Sautee until onions are slightly tender, about 10 minutes.
Add pancetta and continue sauteing until onions are golden and pancetta is crisp, about 5 minutes.
Stir in the orange marmalade and season with salt and pepper to taste.
Bring a large of water to a boil and cook pasta until al dente.
Drain pasta and return to pot.
Add onion marmalade mixture and toss well.
Serve in individual bowls and sprinkle with parmesan cheese.