Serves
4
INGREDIENTS
- 1 lb Barilla Farfalle pasta
- 1/4 cup extra-virgin olive oil
- 1 medium red onion thinly sliced
- 5 oz pancetta cubed
- 1 pint cherry tomatoes
- 1/4 cup dry white wine
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 bunch arugula chopped
METHOD
- Start making your sauce and pasta at the same time. Put a large pot of water on to boil.
- Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions, garlic and pancetta and cook, stirring occasionally, until the onions are translucent.
- Stir in the tomatoes and cook until the tomatoes soften and begin to break down.
- Add in a little white wine and stir to pick up any bits on the bottom of the pan. This will pull even more flavor into your sauce. The alcohol will evaporate and give the sauce a lovely sweetness.
- At that point, remove the pan from the heat and set aside.
- Add your Farfalle to the boiling water, along with some salt, and give it a gentle stir. Cook the pasta for 11 to 12 minutes.
- Drain, reserving about ½ cup (125 mL) of the cooking water.
- Add the cooked pasta to your pan of sauce along with some of the reserved pasta cooking water to loosen up the sauce. Toss it all together.
- Put it back over medium-high heat and cook, stirring gently, just to heat it through, about 30 seconds. Remove the pan from the heat. Top with freshly grated Parmigiano and chopped arugula. Serve immediately.
