Lasagna with Olives and Pancetta
Region: Italy
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy

This free-form lasagna, or tossed lasagna, is seasoned with good quality imported olives and the earthy taste of pancetta.  The best kind of lasagna to use for this preparation is the ultra-thin “no-boil” lasagna.  Of course you have to boil it for this recipe.  You will find this thin no-boil variety of lasagna much better than the thicker lasagna you’ve used in the past.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 25 minutes

2 tablespoons extra-virgin olive oil

2 ounces pancetta, chopped

2 to 3 garlic cloves, finely chopped

3 tablespoons finely chopped fresh parsley

1/3 cup dry white wine

1/3 cup chopped imported green olives

Freshly ground black pepper to taste

1/2 pound no-boil (instant) lasagna

1/2 cup freshly grated Parmigiano-Reggiano cheese

1. In a skillet, heat the olive oil with the pancetta over medium-high heat until crispy, stirring, about 6 minutes.  Reduce the heat to medium and add the garlic and parsley, stirring constantly for 1 minute.  Pour in the wine and olives and cook until the wine is reduced, about 4 minutes.  Season with pepper.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

Toss the pasta with the sauce in the pan.  Toss again with the parmigiano cheese.  Serve immediately.

Variation: 

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Posted: 12/27/2006