PARTNERS
Pasta with wild boar pancetta and puttanesca sauce
Ingredients
N 16 slices of wild boar pancetta
G 400 spaghetti
L 1 tomato sauce
mL 150 capers
mL 150 black olives
mL 5 red chilli flakes
N 6 cloves garlic
mL 150 extra virgin olive oil
N 5 anchovies minced
Parsley to taste
Parmesan or pecorino cheese to taste
Preparation
- Chop your garlic, slice olives and sauté in the olive oil for 2’.
- Add the anchovy, capers and chili flakes. Then add the tomato sauce and simmer for 10’.
- Heat a pot of water with salt to a boil and cook the pasta to al dente and strain.
- Add some of the sauce to the pasta and stir to combine and absorb the sauce.
- Equally divide the pasta into 4 portions and top with more sauce, sliced parsley grated cheese and thinly sliced wild boar pancetta.
Other
ChefMicheal Hunter
Wine CouplingPergola DOC Aleatico
Other Info Kcal 566* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. This pasta traditionally is served with black olives, capers, tomatoes, anchovy, garlic and sometimes tuna, but I am adding shaved wild boar pancetta on top: it is a rich addition to a wonderful pasta.
