Spaghetti with Sun Dried Tomatoes Amatriciana


  • 1 cup Bella Sun Luci sun dried tomatoes in oil, oil drained and set aside, sun dried tomatoes set aside separately
  • 4 oz very thinly sliced pancetta
  • 4 lg garlic cloves, rough chopped
  • Salt and pepper to taste, very light as the pancetta is salty and peppery
  • Parmesan and fresh parsley leaves for garnish
  • Serves 4


  • Over a high flame in a large sauce pan, heat 1 Tbs of the sun dried tomato oil, add the pancetta stirring often, turn to medium and let cook without stirring as if crisping bacon for 2 minutes, until slightly crispy.
  • Add the garlic and sauté, stirring often until the pancetta is crispy and the garlic is light golden. Add sun-dried tomatoes and warm through.
  • Season with salt and pepper and serve hot over just-cooked, well-drained spaghetti.
  • Garnish with parsley and Parmesan.
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