Rating
Tantillo Recipes
 1 lb of bucatini (thick spaghetti-like pasta with a hole running through the center)
 4 ounces of finely chopped Spanish onions
 4 cloves of smashed garlic
 4 ounces of pancetta
 4 ounces of chopped American bacon
 16 ounces of Tantillo whole peeled tomatoes
 6 ounces of dry white wine
 6 ounces of Tantillo California Extra Virgin Olive Oil
 Salt, pepper to taste
 Few leaves of fresh basil and Parmesan Cheeses De Gennaro, Salvatore
1

In a medium sized pan heat up Tantillo California Extra Virgin Olive Oil, add chopped onion and cook for few minutes then garlic until golden.

2

Add pancetta and bacon and cook for a couple more minutes until golden.

3

Pour in dry white wine and let evaporate. Then add Tantillo whole peeled tomatoes coarsely chopped and season generously with salt, pepper and lightly torn basil leaves.

4

Toss in pasta that was cooked according to directions on box, raise heat add Parmesan cheese toss and serve.

Ingredients

 1 lb of bucatini (thick spaghetti-like pasta with a hole running through the center)
 4 ounces of finely chopped Spanish onions
 4 cloves of smashed garlic
 4 ounces of pancetta
 4 ounces of chopped American bacon
 16 ounces of Tantillo whole peeled tomatoes
 6 ounces of dry white wine
 6 ounces of Tantillo California Extra Virgin Olive Oil
 Salt, pepper to taste
 Few leaves of fresh basil and Parmesan Cheeses De Gennaro, Salvatore

Directions

1

In a medium sized pan heat up Tantillo California Extra Virgin Olive Oil, add chopped onion and cook for few minutes then garlic until golden.

2

Add pancetta and bacon and cook for a couple more minutes until golden.

3

Pour in dry white wine and let evaporate. Then add Tantillo whole peeled tomatoes coarsely chopped and season generously with salt, pepper and lightly torn basil leaves.

4

Toss in pasta that was cooked according to directions on box, raise heat add Parmesan cheese toss and serve.

Pasta With Pork Sauce