Salsa, Pancetta and Cherry Tomato Spaghetti / Špageti sa šalšom, pancetom i cherry rajčicama

As with most things in life, my drive for cooking often fluctuates. There are weeks and days when I dive head on into something complicated and don’t mind spending the whole day hovering over the stove. Of course, there are also days when assembling a sandwich seems like a daunting task. This quick recipe definitely falls into the latter spectrum.

INGREDIENTS:

(Yields 1 serving / 1.91 EUR)

To cook the spaghetti:

Water (–)

1 tbsp olive oil (0.04 EUR)

Good pinch of salt (0.01 EUR)

Handful of spaghetti (0.33 EUR)

For the sauce:

3-4 thin slices of pancetta (0.40 EUR)

2 tbsp olive oil (0.09 EUR)

½ cup tomato salsa (0.21 EUR)

Handful of cherry tomatoes (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

For serving:

1 tbsp grated parmesan cheese (0.07 EUR)

A bit of fresh basil or parsley (0.07 EUR)

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METHOD:

Place a big pot filled with water, tablespoon of oil and a good pinch of salt on high heat. Bring to a rolling boil, add pasta and cook according to package instructions to al dente. Reserve ½ cup of pasta water for later. Drain spaghetti and rinse well under cold running water to stop the cooking. Set aside.

Clean any remaining pasta bits from the pot and return it to high heat. Cut pancetta slices into segments and add them to your pot together with olive oil. Cook briefly, just to crisp pancetta up. Add salsa to the pot, stir and cook for a minute or two. I used some of my roasted tomato salsa, but you’re more than welcome to use whichever’s your favorite. Return pasta to the pot and stir well to coat with the sauce. Cook just briefly so everything is thoroughly heated through. As necessary, add a splash of reserved pasta water. Remove from heat, cut cherry tomatoes in half and toss them with pasta, salt and pepper. Taste and adjust seasoning.

Serve immediately, sprinkled with parmesan cheese and chopped up fresh herbs.

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Kao što je slučaj sa većinom stvari u životu, moja želja za kuhanjem često fluktuira. Ima tjedana i dana kada se bacim u nešto komplicirano i nije mi teško provesti cijeli dan kraj šparheta. Naravno, ima također i dana kada mi se slaganje običnog sendviča čini kao nepremostivi pothvat. Ovaj brzinski recept definitivo pripada drugom dijelu spektra.

SASTOJCI:

(Za 1 porciju / 14,16 kn)

Za skuhati špagete:

Voda (–)

1 žlica maslinovog ulja (0,33 kn)

Dobar prstohvat soli (0,01 kn)

Pregršt špageta (2,50 kn)

Za umak:

3-4 tanke kriške pancete (3,00 kn)

2 žlice maslinovog ulja (0,66 kn)

½ šalice šalše od rajčica (1,60 kn)

Pregršt cherry rajčica (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Za posluživanje:

1 žlica ribanog parmezana (0,50 kn)

Malo svježeg bosiljka ili peršina (0,50 kn)

PRIPREMA:

Stavite lonac sa vodom, žlicom maslinovog ulja i dobrim prstohvatom soli na jaku vatru. U kipuću vodu dodajte tjesteninu i kuhajte prema uputi na pakiranju dok ne bude al dente. Sačuvajte ½ šalice vode od tjestenine za kasnije. Ocijedite špagete i dobro isperite pod mlazom hladne vode da se ne nastave kuhati. Stavite na stranu.

Obrišite lonac od eventualnih mrvica tjestenine i vratite ga na jaku vatru. Narežite pancetu na komade i stavite u lonac skupa sa uljem. Kratko kuhajte, samo da se panceta zahrska. Dodajte šalšu, promiješajte i kuhajte minutu-dvije. Ja sam upotrijebila svoju šalšu od pečenih rajčica, ali slobodno iskoristite onu koja vam je najdraža. Vratite tjesteninu u lonac i dobro promiješajte da se obloži umakom. Samo kratko prokuhajte da se sve dobro ugrije. Po potrebi dodajte mrvicu vode od kuhanja tjestenine koju ste sačuvali. Maknite lonac s vatre, raspolovite cherry rajčice, pa ih pomiješajte sa tjesteninom, soli i paprom. Kušajte i prilagodite začine.

Poslužite odmah, posipano sa parmezanom i sa malo nasjeckanog svježeg peršina ili bosiljka.

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Salsa, Pancetta and Cherry Tomato Spaghetti / Špageti sa šalšom, pancetom i cherry rajčicama

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