Ingredients:
10 ounces mafalda pasta
3 tablespoons olive oil
1 onions, chopped finely
7 ounces lardons or 7 ounces smoked bacon
1 (14 ounce) cans chopped imported Italian tomatoes, with liquid
12 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons parmesan cheese or 3 tablespoons romano cheese
2 tablespoons butter
salt and pepper
Directions:
If using bacon, cut into cubes.
In a frying pan, saute the onion till softened but not browned.
Add the lardons or bacon cubes, and brown them.
Add the canned tomatoes and the chopped sun-dried tomatoes.
Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
Meanwhile, cook the malfadine al dente.
Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
Transfer to a serving dish and serve immediately.
Servings: 2
Time preparation: 5 min.
Time total: 40 min.