Ziti with Tomatoes, Pancetta, and Stracciatella

Ziti with tomatoes, pancetta, and stracciatella is a savory dish with a soft heart, with the stracciatella adding a fresh and delicate note. Here is the recipe:

Ingredients

• 350g of ziti
• 200g of buffalo stracciatella
• 150g of diced pancetta
• 400g of peeled tomatoes (or fresh if in season)
• 1 small onion
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Fresh basil leaves
• Grated Parmesan cheese for serving (optional)

Preparation

1. Start by finely chopping the onion and then sauté it in a large pan with the extra virgin olive oil until it becomes translucent and soft.
2. Add the diced pancetta to the pan and let it brown until it becomes crispy.
3. Meanwhile, if you are using fresh tomatoes, remove the skin after boiling them and cut them into cubes. Add the tomatoes to the pan with the onion and pancetta, salting and peppering to taste.
4. Cook over medium heat for about 15 minutes until the sauce has slightly reduced. If you wish, you can add some torn basil leaves to enrich the sauce with its aroma.
5. While the sauce is cooking, bring a pot of salted water to a boil and cook the ziti according to the package instructions, keeping them al dente.
6. Drain the pasta and add it to the tomato sauce in the pan, tossing everything over high heat for a few minutes so the ziti are well seasoned.
7. Remove the pan from the heat and add the buffalo stracciatella in flakes, stirring gently to not break it up too much.
8. Serve immediately, garnishing with more fresh basil leaves and, if you wish, a sprinkle of grated Parmesan cheese.

Curiosity

Buffalo stracciatella is a fresh and stringy cheese typical of Puglia, but it is much appreciated throughout Italy. Its soft texture and delicate flavor make it perfect for adding a touch of freshness to hot dishes like this one. Moreover, you can try adding a pinch of chili pepper to create a very tasty spicy contrast. Enjoy your meal!