***I had a hankering for homemade pasta so I made this spaghetti yesterday. It was meant to be a simple meal for two–only sun-dried tomatoes, guanciale and lots of garlic made up the sauce. Homemade pasta can almost stand on its own but the simple ingredients I added didn’t hurt either. Don’t keep yourself from making this with store-bought spaghetti. I’ve done it before and it’s just as tasty. Top it with herbs (I used fresh basil), add greens to it (my friend added some asparagus while it reheated), add a splash of wine or chicken stock and finish with grated Parmesan cheese. The options are limitless.
Homemade Pasta with Sun-Dried Tomatoes and Guanciale
Homemade pasta is practically good enough to stand on its own but sun-dried tomatoes, garlic and guanciale don't hurt either.
Author: Lemons & Anchovies
Recipe type: Main Dish
- Heaping ⅓ cup sun-dried tomatoes, roughly chopped
- 6 cloves garlic, sliced
- A couple ounces guanciale (bacon or pancetta would work, too)
- A few tablespoons olive oil
- salt and pepper to taste
- A handful fresh basil leaves, chiffonade
- Freshly grated Parmesan cheese for serving
- ¼ - ½ cup reserved pasta water or chicken stock
- 1 pound spaghetti, homemade or store-bought (homemade recipe here)
- Bring a pot of water to a boil for the pasta. Fresh pasta takes only a couple of minutes to cook so you can cook the same time as you start the sauce. If using store-bought, cook about 4-5 minutes ahead of time to finish around the time you finish the sauce. Reserve some of the pasta water.
- Heat up the olive oil over medium heat in a large skillet. I cooked the guanciale separately in a small skillet to make this vegetarian for my husband and just topped the plated dish with them but if this isn't a consideration for you, cook the guanciale in the skillet, too. You can use the rendered fat along with the olive oil to cook the sauce. Add the sun-dried tomatoes and cook for a minute. Then add the garlic and cook for another minute, being careful not to let them burn. Season with a little salt and pepper, to taste. Add the pasta and fresh basil and toss in the sauce. If it looks too dry for you, add a bit of the reserved pasta water (or chicken stock) and/or olive oil and toss again. Plate and garnish with additional basil leaves and Parmesan cheese.