For dinner tonight, Mare made a tasty Italian dish that she named Capellini with Pancetta and Grape Tomatoes.
She started by sauteing London’s Best red pepper flakes in extra virgin olive oil. Then she added some minced garlic and a finely-chopped yellow onion. The pancetta was chopped up and added followed by the grape tomatoes. The mixture was cooked over medium heat until the tomatoes burst.
A cup of chicken stock and a dash of balsamic vinegar were added, and the sauce was reduced. The cappelini was cooked al dente, drained well, topped with the sauce, and lightly sprinkled with parmesan cheese. Mmm!