Tagliatelle, Pancetta, Tomatoes and Ricotta

Cruising the net, I saw a recipe for pasta http://www.paperblog.fr/3277615/pappardelle-sauce-tomate-et-ricotta-jambon-cru-roquette/that used something called caviar of tomatoes and garlic.  Intrigued, I bought some from the supermarket for future scrutiny.

Today, with no firm plans but having fresh tagliatelle and an outrageous amount of roquette, I decided to try the recipe.  A simple recipe, I noticed that they didn’t mention basil or garlic which sent me into an immediate anti-French rant that ended when I read the label and tasted the jar of tomato caviar.  Okay, garlic and basil, solved!  If you don’t have this jar, you could probably work something up by cooking some tomato paste, basil, garlic, olive oil and a little water together.

Tagliatelle, Pancetta, Ricotta and Tomatoes

2 cans diced tomatoes, drained

1 tbsp olive oil

1 jar tomato and garlic caviar (about a cup)

1 cup ricotta

10 cherry tomatoes, cut in half

4 slices pancetta, cut into strips

Fresh tagliatelle, cooked

Roquette

Parmesan

Cook the tomatoes in the olive oil until well incorporated.  Add the tomato caviar and cook for about 2 minutes.  Add the ricotta and continue at a simmer for 5 minutes.  Remove from the flame and add the cherry tomatoes and pancetta.  Pour over the pasta and top with roquette and parmesan.

Wine suggestion:  Bordeaux

About cookinginsens

An American living in Burgundy, France
This entry was posted in Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

27 Responses to Tagliatelle, Pancetta, Tomatoes and Ricotta

  1. mythineats says:

    Wow, this sounds like an interesting recipe. I always like to put Roquette in salads , pannini, etc… so this would sound interesting.

  2. Stunning photos. Lovely simple lunch.
    Especially like the first pic.
    Your photography really is great. What lenses you using these days?
    Cheers
    Marcus

  3. Tessa says:

    Looks delicious! I never heard of the tomato garlic caviar. Is it just a blend of finely crushed tomatoes with garlic or a thick puree?

  4. I’ve never heard of “tomato and garlic caviar” I love the whole idea of a “caviar” that isn’t, well, “caviar”.. this looks so yummy!

  5. This looks lovely – jolly good comfort food :D

  6. Love how quickly this comes together and the use of roquette!

  7. Just beautiful photos! Makes me want to make some right now.

  8. I wish I could have that for lunch!

  9. Simply Tia says:

    Goodness, this look delicious! And so beautiful! Your photographs are always very gorgeous.

  10. Raymund says:

    Look at that pasta, not just a for a hungry tummy but also an eye candy

  11. kat says:

    Oh yum!! That looks amazing!

  12. katyarich says:

    This looks delicious and great combination, I love the spicy taste of rocket and ricotta is one of my favourites cheese…shame is difficult to find near where I live….. :)

  13. This looks fantastic!

    And I laughed out loud at the mention of your anti-French rant. I am very familiar with those rants! Like the weird way that people give you back change at the supermarket? Like they are rationing coin? What is up with that?

  14. Great idea for tonight’s dinner, can’t wait to try it. One quick question though, did you use fresh ricotta or ricotta salad?

  15. That’s interesting! I’ll ask the cheese people about that. I want to know! Thank you.

  16. No Bordeaux, PLEASE, take Italian red a SANGIOVESE based one…how easy the choice

  17. Pingback: Yum | Genevievvve

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