Radiatore with pancetta, caper

in

Radiatore with pancetta, caper

 


Radiatori di Cotorno 
Ingredients:  
1 pound radiatore pasta
4 ounces smoked pancetta bacon
2 tablespoons capers
¼ cup white wine
2 tablespoons chopped fresh basil
¼ cup extra virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon minced chives
1 teaspoon minced garlic
2 tablespoons chopped celery
2 tablespoons grated Parmesan cheese
1 teaspoon black pepper
  Directions Soak capers in wine 30 minutes. Cut pancetta bacon into ½-inch dices. Saute until crisp; drain fat and pat dry. Bring large pot of salted water to boil. Cook pasta according to package directions; drain well and transfer to a bowl. Drizzle with oil, toss gently with wooden spoon. Drain capers and discard wine. Add capers and all other ingredients. Note: This is a simple side dish to compliment a grilled steak or seafood, or served in place of salad. Versatile radiatore holds its shape really well over time, and retains particles of sauce or veggies nestled within its fans. Servings 4