Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs
Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs
(Pasta Fatta a Mano con Pancetta, Pomodorini e Erbe)
 
 
Ingredients:
 
For the Pasta:
2 cups (or more) 00 flour
1 cup hot water, divided
4 teaspoons plus 1/2 cup extra-virgin olive oil
Pinch of salt

For the Sauce:
1/2 cup chopped white onion
1/2 cup chopped pancetta
1/4 teaspoon cracked black pepper
3 cups small cherry tomatoes, halved
16 fresh basil leaves plus fresh sprigs for garnish
2 teaspoons chopped fresh oregano
1/2 cup grated Pecorino Romano cheese plus additional Romano cheese, shaved
 
Directions:
 
Prepare the Pasta:
Place 2 cups flour in large bowl.

Make well in center.

Add 1/2 cup hot water, 4 teaspoons olive oil, and pinch of salt to well and stir to combine.

Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough.

Turn dough out onto lightly floured work surface.

Knead until smooth, adding more flour if sticky, about 5 minutes.

Gather dough into ball.

Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.

Lightly dust large baking sheet with flour.

Place dough on work surface and cut off 1/2-inch thick slice.

Roll dough between palms of hands and lightly floured work surface to 1/3-inch thick rope.

Repeat with 5 more dough slices, rolling each into rope.

Cut ropes into 1-inch lengths.

Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints.

Transfer to prepared baking sheet.

Repeat with remaining dough in batches.

Prepare the Sauce:
Heat remaining 1/2 cup olive oil in heavy large saucepan over medium heat.

Add onion, pancetta, and pepper and saute until onion is translucent, about 8 minutes.

Add tomatoes with any juices and cook until softened, about 5 minutes.

Mix in 16 basil leaves and oregano.

Season to taste with salt.

Bring large pot of salted water to a boil.

Add pasta and boil until tender but still slightly firm to bite, about 10 minutes.

Drain well; return to pot.

Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes.

Divide pasta among bowls.

Spoon remaining sauce over.

Garnish with basil sprigs.

Serve, passing shaved cheese separately. Serves 6.
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