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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.
Course Main Dish
Cuisine Italian
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Author Lemons & Anchovies

Ingredients

  • Heaping 1/3 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
  • 1/4 - 1/2 cup reserved pasta water or chicken stock
  • 1 pound spaghetti homemade or store-bought (homemade recipe here)

Instructions

  1. 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.
  2. 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.