Name: Bucatini with Fresh Tomatoes and Thyme (Bucatini al Pomodoro e Timo)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 pounds fresh tomatoes; Salt; 2 sprigs fresh thyme; 1½ ounces pancetta, sliced ⅛ inch thick; 3 tablespoons extra-virgin olive oil; ½ medium yellow onion; 1 pound bucatini

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

One of my favorite ways to serve beef tenderloin steaks is pan-seared with a quick sauce of fresh tomatoes, thyme, and a thin slice of pancetta on top. It’s such a tasty sauce that I decided to make it into a pasta sauce, using chopped pancetta instead of whole slices.

Ingredients

½ medium yellow onion
3 tablespoons extra-virgin olive oil
1½ ounces

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the onion and finely chop it. Put the olive oil in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, finely dice the pancetta. Fin