Lardiata (Neapolitan Lard & Tomato Pasta)
by Alec White · 2-4 · Coco Larkin Cooks
Ingredients
- ·3 garlic cloves, peeled and germ removed
- ·2 tbsp Colonnata lard, diced
- ·2 tbsp fat cut from prosciutto
- ·1 tsp good drizzling olive oil
- ·2 slices prosciutto skin (~2" x 3"), optional
- ·1.5 cups canned San Marzano whole peeled tomatoes, hand-crushed
- ·1 cup cherry tomatoes, seeds squeezed out (optional)
- ·12 oz mezzanelli pasta broken into thirds (or rigatoni / penne)
- ·1 fresh chili, halved, seeded, and finely sliced
- ·1/3 cup hand-grated Pecorino
- ·8-10 basil leaves, torn into large pieces
Method
- 1
Using a sharp knife, chop both lards and the garlic together until they become a paste (~8 minutes; keep a light hand).
- 2
In a medium lidded pan, cook the paste with the olive oil and prosciutto skin over medium heat until you can no longer smell raw garlic (~4 min, stirring frequently).
- 3
Add the canned and fresh tomatoes, cover, and cook on medium-low for 25 minutes, stirring occasionally — slower is better.
- 4
Uncover, add the chili, and cook another 2-3 minutes. Remove the prosciutto skins.
- 5
Cook pasta in salted boiling water to 1 minute under the package time for al dente.
- 6
Add a splash of pasta cooking water, the basil, and the pasta to the sauce. Mix well to incorporate.
- 7
Off the heat, stir in 2/3 of the Pecorino and mix well again.
- 8
Plate and divide the remaining Pecorino over each portion (go heavy on it).
Cooks
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