Angel hair pasta w homemade Ajvar, pancetta and mozzarella Aka One of my top five pasta recipes

Angel hair pasta w homemade Ajvar, pancetta and mozzarellaThis is one of my absolute favorite pasta dishes. Hands down. Top five. A go-to pasta for the rest of my life. It’s delicious, it’s comforting, it’s a firecracker on your plate! When I concocted this pasta for the first time I was so pleased with myself it was embarrassing.

Waltzing Matilde picking thyme for a favourite pastaBell peppers for homemade Ajvar To begin with, homemade Ajvar is to die for (at least this one is!) Sweet, earthy flavors with a lot of body. Plus a ridiculously nice deep red color! And then you have the almost sinful qualities of the angel hair pasta, always welcoming a sauce with a creamy, loving embrace. Add plump mozzarella and crispy, salty pancetta/bacon and you’re in flavor heaven.

Oven roasted bell peppers at Waltzingmatilde.comWaltzing Matilde's awesome homemade AjvarDSC_0054Cappelini pasta w homemade Ajvar, bacon and mozzarella. Waltzingmatilde.comCappelini pasta w homemade Ajvar, bacon and mozzarella. Waltzingmatilde.comWaltzing Matilde eating angel hair pasta w homemade Ajvar, bacon and mozzarellaRoasting bell peppers for an homemade Ajvar

Angel hair pasta w homemade Ajvar, pancetta and mozzarella Aka One of my top five pasta recipes
 
Author:
Ingredients
Serves 4
  • About 400 g Angel hair/Cappellini pasta (the really thin one)
  • About 300 g of pancetta/bacon
  • 2 water-packed mozzarella, ripped up into chunks
Homemade Ajvar
  • 5 large red bell peppers
  • 1 whole garlic, halved so that every clove is halved (see picture)
  • 0, 8 dl / ⅓ cup olive oil
  • 1 dl / a scant ½ cup/ 70 g of almonds, toasted whole
  • 1 tbsp of white balsamico
For serving:
  • Parmesan
  • Chili flakes
  • Olive oil
  • Some fresh herbs (basil, parsley, oregano or thyme) or mixed greens (arugula, baby spinach, etc). Fresh thyme on pictures.
Instructions
  1. Preheat oven to 220C / 420F. Cut the bell peppers in half and take out the seeds. Put on an oven sheet. Halve the garlic and put on the tray together with the bell peppers. Season with salt and pepper and a drizzle of olive oil. Grill until the bell peppers are soft and the skin looks a bit burnt, for about 20-30 min. You want the garlic to brown but not to burn.
  2. In the meantime toast the almonds with salt and olive oil on medium heat for about 4 minutes. Nuts and seeds burn easily so pay attention. Take off heat.
  3. Take off the burnt bits from the bell peppers. In a large bowl (you want room for the pasta later) put bell peppers, almonds and half of the scraped out garlic cloves and mix to a semi-smooth paste. Add the olive oil, the balsamico and season with salt and pepper. Mix some more and taste. Add more garlic, balsamico or oil if needed. (If there’s any garlic left, save and use in a dressing). Put a lid on so it doesn’t cool completely.
  4. Fry the pancetta/bacon crispy.
  5. Boil the pasta after instructions. Note: With angel hair pasta it’s even more important that it’s al dente. Pour the pasta into the bowl with the Ajvar and stir. Serve on plates. Sprinkle the pancetta/bacon and the mozzarella on top. Dress with green stuff of your choosing. (On pictures fresh thyme.)
  6. Serve with chili flakes, olive oil, flaky salt and Parmesan. And some red wine, damn it!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *